Bakewell Flapjacks

-
Two of my favourite bakes are Bakewell Tart and Flapjacks of any kind, so I decided to combine the two and try and make some Bakewell flapjacks. I was very pleased with the result, as were my children who ate some then took the rest back with them! I just managed to get a photo before they all disappeared!

 I didn't make any pastry as you would with a tart, but used the flavours of a Bakewell and the ingredients of a flapjack.

Preheat oven 190C/gas5       Grease and line a 20cm square cake tin.

Melt 150g butter, 50g caster sugar and 4 tbspn golden syrup in a pan. Then add 200g oats, 50g ground almonds and 1 tspn almond extract. Mix together.
Spoon half of this mixture into the tin and flatten till smooth. Spread 3 tbspn jam [ I use blueberry, but you could use, strawberry or raspberry] over the mixture leaving a frame round the edge.
Spoon rest of mixture on top and spread so it covers the jam. Sprinkle over a handful of flaked almonds.
Bake for 15-20 mins till the edges start to go golden.
Leave to cool in the tin, then cut into squares - the flapjacks will still be moist, so cut them carefully.





I found it a bit difficult to spread the jam over the bottom layer; maybe leaving that to harden a bit would make it easier? It's also quick sticky even after leaving it for several hours and again I think it's  because of the jam layer.
But, you get a good almond flavour as you would in a Bakewell, then the sweetness of the jam, the lovely oat mixture and then the crunch of the almonds. Something I'd make again.



Comments

The Caked Crusader said…
What a lovely idea - two of my favourite things too!
28/9/15 10:14 am
Suelle said…
Brilliant idea! I'd try warming the jam before spreading, it might be easier.
28/9/15 2:12 pm
Phil in the Kitchen said…
Nice combination (or mash up as I'm told the youngsters tend to say these days).
29/9/15 2:23 pm
Post a Comment

Popular posts from this blog

Aberffraw cakes

-
Image
These were mentioned recently on the GBBO, so I thought I'd find out more about them. They're made on the Isle of Anglesey and are a traditional biscuit really, not a cake. They're served sprinkled with sugar and even with cream and jam, like a scone. The bit I liked was that a scallop shell is pressed into the top to give it a shell-like pattern. Nowadays, a lot of the Aberffraw cakes have the pattern put on with a knife. I have a bag of scallop shells, brought back from France so I used a genuine one to make my pattern. The recipe is a 3.2.1  - quite common for biscuits. This means 3 parts flour to 2 parts fat to 1 part sugar. 175g flour 110g butter 55g caster sugar a little milk more caster sugar for sprinkling over Preheat oven 190C/gas5. Grease a baking sheet. I used a processor to make my dough. Put flour and sugar in a bowl and rub in the butter. Bind together with a litle milk to make a soft dough. Roll out and cut out circles. I used a 7cm cutter an...
Read more

Carrot Cake Muffins

-
Image
 I’m a great muffin fan and have adapted my basic recipe, given to me by an American friend, many times. This is my latest idea. I made the muffins and was asked by a friend if I could make some for a party with the icing you usually get on a carrot cake.  280g plain flour, 1 tbsps baking powder, 1 tspn mixed spice, pinch salt, 115g soft dark brown sugar, 200g grated carrot, 50g chopped pecans or walnuts, 50g sultanas, 2 eggs, 175ml milk, 6 tbsps sunflower oil Optional: icing - 75g soft cream cheese, 49g butter and 35g icing sugar, sprigs of orange zest Preheat oven 200C/gas6. Grease a muffin tin or use muffin cases. Sift together the flour, baking powder and spice. Add carrots, sugar walnuts and sultanas and stir together. In a jug add the milk, oil and beaten eggs. Mix well. Make a well in flour mix and add milk mixture. Stir gently till just mixed. Don’t over mix or muffins will be heavy. Soon into the muffin tin - I use an ice cream scoop. Bake for 20 mins till risen. Cool...
Read more

Bakewell Pudding (or maybe not!)

-
Image
  I recently picked up a book in a local charity shop about 'Food of the British Isles'.It's a compilation of recipes from restaurants and cooks. I was especially interested in the Cake Section, as I've been wanting to try some of the more unusual British cake and pudding recipes for some time. This one isn't very unusual, but thought I'd try it as it's called a Bakewell Pudding and not a Tart. In the book, the writer says says that a Pudding is made with puff pastry and the Tart with shortcrust. Is it that simple? I bet a lot of local people would disagree with this definition! The writer made her puff pastry from scratch, but I bought mine, butter of course! For the Pudding you need : 500g butter puff pastry, 3 tbspn raspberry jam, 150g butter, 150g caster sugar, 3 eggs plus a yolk, beaten, 150g ground almonds, zest of a lemon,2 tspn almond extract, 1 tbspn flaked almonds and some icing sugar to dust the top. Preheat oven 190C/gas5        ...
Read more