Spiced Jammy Flapjacks


I recently posted about how Scottish preserves manufacturer Mackays had sent me some of their jams to try out in my baking, and I made a delicious Lemon, Blueberry & Blackberry Swirl Loaf with their Blueberry & Blackcurrant preserve. My jammy adventure continues with their Strawberry Preserve with Champagne!

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. Plus, he loves jam! I also added some cinnamon and mixed spice for an extra flavour angle and because I love to experiment!

First I measured out the dry ingredients into a mixing bowl; 300g porridge oats, 130g plain flour, 1 tsp baking powder, 1/2 tsp cinnamon and 1/2 tsp mixed spice.

In a pan I melted 170g golden syrup and 130g butter. I also added 1/2 tsp vanilla extract.

I poured the dry ingredients into the melted butter and mixed until all the butter was absorbed.

I greased a square pan with butter and pressed in just over half of the flapjack mixture. Make sure it is compacted on the bottom.

I used a palette knife to spread the jam over the flapjack mixture. I used almost a full jar of Mackays Strawberry Preserve with Champagne, the only reason I left a little bit is because it tasted so good I wanted some on toast the next morning!

Spread over the rest of the flapjack mixture, there will be gaps, but I think the jam peeking through looks great and very appetising!

I baked on 180C/350F/Gas Mark 4 for about 20 minutes, until golden brown. Once cooled, I cut into squares and removed from the tin.


I never eat the flapjacks I make for my boyfriend as I’m not a huge fan of them, but he had no choice but to share these Spiced Jammy Flapjacks with me! They are great for road trips and picnics. We ate the whole batch between us over the course of a week. These would be delicious with other Mackays jam flavours too!

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