Jam layer flapjacks
These jam layer flapjacks are Nadiya’s version of the Bakewell flapjack: buttery sweet, flavoured with almond, with a raspberry jam layer and a marbled chocolate topping.
Ingredients
- vegetable oil, for greasing
- 250g/9oz unsalted butter
- 180g/6oz golden caster sugar
- 180g/6oz golden syrup
- 500g/1lb 2oz porridge oats
- 2 tsp almond extract
- 200g/7oz raspberry jam
For the topping
- 50²µ/1¾´Ç³ú dark chocolate, finely chopped
- 50²µ/1¾´Ç³ú milk chocolate, finely chopped
- 50²µ/1¾´Ç³ú white chocolate, finely chopped
Method
Preheat the oven to 170C/160C Fan/Gas 3½. Lightly grease a 20cm/8in square cake tin and line with baking paper; leave some paper overhanging to make it easier to lift out the flapjack.
Put the butter, sugar and golden syrup in a pan over a low heat. Stir occasionally, to encourage the butter and sugar to melt.
Put the oats in a large bowl. Add the almond extract to the melted butter mixture and stir well. Pour the mixture over the oats and mix well until there are no patches of dry oats.
Press half the mixture into the tin, pressing firmly and getting it into every corner. Level the surface with the back of a spoon. Add the jam and spread evenly across the oat mixture. Top with the remaining oat mixture, again using the back of a spoon to spread the mixture in an even layer, being a bit gentler this time so as not to disturb the jam layer.
Bake for 30 minutes, until golden around the edge but not fully set in the centre.
Meanwhile, for the topping, mix the three types of chocolate in a bowl.
Put the cooked flapjack (still in its tin) on a wire rack. Sprinkle the chocolate over the hot flapjack and leave for 10–12 minutes until the chocolate is glossy and melted (alternatively return to the oven for a few minutes and allow the chocolate to melt in the residual heat). Use the back of a spoon to ripple the chocolate. Leave to cool completely. Lift out of the tin and cut into 12 squares.