I recently went out for afternoon tea with a good friend of mine to 108 Marylebone – a charming hotel situated just off the hustle and bustle of Oxford Street. As well as the snug lounge, beautiful surroundings and elegant tea stand, the selection of treats were delicious. My favourite was by far the bakewell slice which had a subtle crumbly texture to it and made me think of another of my favourite homemade treats – flapjack. Since tasting it, I have had it on my mind so I decided to try to create a bake combining the two 🙂
150g butter plus extra for greasing
50g caster sugar
4 tbsp golden syrup
200g rolled oats
50g ground almonds
1 tsp almond extract
3 tbsp jam (raspberry, strawberry or blueberry)
Handful of flaked almonds
Preheat the oven to 190C and generously grease a square tin with butter (as then you will not need to use greaseproof paper). Gently melt the butter, sugar and golden syrup in a saucepan over a medium heat.
Once all melted, add the oats, ground almonds and almond extract and mix until fully combined. Spoon half of the flapjack into the tin and gently flatten to cover the surface. Place the jam in a small bowl, mix to loosen up and spread all over the flapjack base – leaving a frame around the edge. Strawberry or raspberry jam would work best, but I used blueberry as I absolutely love it.
Bake for 15 – 20 minutes, or until the edges start to go golden brown. Leave to cool completely in the tin, then carefully cut into slices (as they will still be very moist). These will keep in an air tight container for up to 3 days, and are perfect with a cup of tea.
These flapjacks are also my entry into Challenge Flapjack by the lovely Homemade by Fleur – a fantastic blog competition looking for the ultimate flapjack recipe (with Sainsburys choosing the winner!) I am really excited to see what the other contestants have created as I am always on the look out for new and interesting flapjack recipes!