I make flapjacks often for my flapjack obsessed boyfriend, and I thought adding jam would be a great way to jazz them up a bit and make them more fun and interesting. These Spiced Jammy Flapjacks are made with the classic oats, golden syrup and butter mixture. There’s also flour in them to make them a bit sturdier with the jam filling. You can use any jam you like, I used raspberry as it’s my favourite. I’ve also added some cinnamon and mixed spice for a lovely warming hint of spice.
First I measured out the oats, plain flour, baking powder, cinnamon and mixed spice into a mixing bowl.
In a pan I melted golden syrup and butter. I poured the dry ingredients into the melted butter and mixed until all the butter was absorbed.
I pressed about two thirds of the flapjack mixture into the tin, then I spread the jam over the top then I added the rest of the flapjack mixture, leaving gaps so that the jam could peek through.
They baked for 20 minutes until golden brown. Once they were cooled, I removed them from the tin and cut them into squares.
I rarely eat the flapjacks I make for my boyfriend as he usually scoffs them before I get a look in, but he had no choice but to share these Spiced Jammy Flapjacks with me as I love them!
As well as being an easy traybake recipe for a bake sale or for after school snacks, they are also great for road trips and picnics. We ate the whole batch between us over the course of a week. They would be delicious with other jam flavours too!
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Spiced Jammy Flapjacks
Oaty flapjacks with cinnamon and a jam filling
- 350 g Porridge Oats
- 150 g Plain flour
- 1 tsp Baking powder
- 1/2 tsp Mixed spice
- 1 tsp Cinnamon
- 200 g Golden syrup
- 150 g Butter
- 170 g Jam flavour of your choice
Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
Put the oats, flour, cinnamon, mixed spice and baking powder into a bowl and stir together
In a pan on a low heat melt the butter and golden syrup together
Pour the butter mixture into the oat mixture and stir all of the oats are coated with the butter
Press about two thirds of the mixture into the pan and compact it
Cover the mixture with a layer of the jam
Add the rest of the oat mixture on top, there will be gaps so the jam can peek through
Bake for 20 minutes or until golden brown and bubbling. Leave to cool completely in the tin
Once cooled, remove from the tin and cut into squares
Store leftovers in an airtight container in a cool place and eat within 7 days
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