I make flapjacks often for my flapjack obsessed partner, 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. They are great for bake sales, after school snacks, for road trips and picnics!
How to make Spiced Jammy Flapjacks
First measure out the oats, plain flour, baking powder, cinnamon and mixed spice into a mixing bowl. In a pan melt golden syrup and butter.
Pour the dry ingredients into the melted butter and mix until all the butter is absorbed. Press about two thirds of the flapjack mixture into the tin.
Spread the jam over the top then add the rest of the flapjack mixture, leaving gaps so that the jam can peek through. Bake for 20 minutes until golden brown. Once cool, remove from the tin and cut into squares.
Tips for making the Spiced Jammy Flapjacks:
- I used raspberry jam for the jam layer, but you can use any jam you prefer!
- You can use butter or a baking spread like Stork to make the flapjacks
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it, however I've not tested this recipe with light corn syrup
Recommended equipment & ingredients*
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More Flapjack recipes...
- 350 g Porridge Oats
- 150 g Plain flour
- 1 tsp Baking powder
- ½ 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 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