Bakewell Flapjacks

Ingredients

• 175g Butter (Salted or Unsalted is fine)
• 125g Light Soft Brown Sugar
• 100g Golden Syrup
• 50g Ground Almonds
• 300g Rolled Oats / Porridge Oats
• 1 teaspoon Almond Extract (optional)
• 150g Jam (100g for the flapjacks + 50g for the topping, I used raspberry seedless)
• 350g White Chocolate
• 25g Flaked Almonds (for decoration, optional)
• Glacé Cherries (for decoration, optional)

Method

1. Grease and line an 8 inch square baking tin and preheat the oven to 180C (350F) standard / 160C (320F) fan. Add the oats and ground almonds to a large bowl and set aside.
2. Gently melt the butter, light soft brown sugar and golden syrup in a saucepan on a low-medium heat until smooth and gently bubbling.
3. Take off the heat and pour on top of the oats. Add in the almond extract, if using. Stir until fully combined and the butter has been absorbed in to the oats.
4. Add approximately two thirds of the mixture in to the lined baking tin and press down until compact. Spread 100g of the jam on top in an even layer, then top with the remaining oat mixture, pressing down until compact again. You may find that the oats don't fully cover the jam - this is okay!
5. Bake for 20-25 minutes until the surface of the flapjack is lightly golden (it'll be a little darker around the edge and the flapjack will still look soft, this is okay, it'll harden as it cools!)
6. Leave on a cooling rack until room temperature, then decorate: Melt the white chocolate in the microwave (or using a bain-marie method) in short bursts until fully melted and smooth. In a seperate bowl add the remaining 50g of jam and stir to loosen it up a little. Pour the melted white chocolate over the cooled flapjacks and smooth out. Add dollops of jam on top and use a skewer or knife to swirl it in, making a pretty pattern! Add the glacé cherries (I used 9 halves, one half to each portion) and sprinkle on the flaked almonds, if using.
7. Leave at room temperature to cool, then slice and enjoy!

Notes

• - Store your Bakewell Flapjacks in the fridge in an airtight container, where they will last for 1 week!