Sarah’s Jammy Flapjack

Sarah L Samuels
May 23
3 min read

I made lots of raspberry jam last week with all the fruit I had in the freezer and was deciding what I could make with it. I looked through my “book of ideas” and decided on flapjack with jam in the middle. I used my raspberry jam but you could use any flavour you like or have in the cupboard.

My recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack. My original flapjack recipe is still one of my most viewed recipes on my blog and the feedback I have had has been amazing.

All my other flapjack recipes are on my website and if your wondering what to do with the left over condensed milk you can always make my coconut macaroons.

Jump to recipe

Start pre-heat the oven to 170°C (150°C fan), then line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

In a medium sized pan melt the butter, sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.

Leave to cool slightly before you add it to the oats.

Weigh the porridge oats into a large bowl.

Then add the melted butter mixture into the oats and mix until fully combined.

Put half of the oat mixture into the tin, flatten with a small spatula.

Spread the raspberry jam over the top.

Put the remaining oat mixture on the top and level with the spatula.

Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.

Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.

Sarah’s Jammy Flapjack

Sarah’s Servings:16

Sarah’s skill: Easy

Baking time: 20 minutes

INGREDIENTS

225g unsalted butter

180g caster sugar

150g condensed milk

65g golden syrup

375g porridge oats

6 tbsp raspberry jam

METHOD

Pre-heat the oven to 170°C (150°C fan).
Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.
In a medium sized pan melt the butter, sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.
Leave to cool slightly before you add it to the oats.
Weigh the porridge oats into a large bowl. Then add the melted butter mixture into the oats and mix until fully combined.
Put half of the oat mixture into the tin, flatten with a small spatula.
Spread the raspberry jam evenly over the top.
Place the remaining oat mixture on the top of the jam and level with the spatula.
Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.