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Flapjack, with a Raspberry twist!

I don't get as much time to bake as I'd like, but this Flapjack with Raspberry & Cardamom Jam running through the middle is very quick to make and most importantly scrummy! They're perfect for an on the go breakfast and a real treat with a cuppa!




You will need:

100g Unsalted Butter, plus a little extra for greasing

85g Golden Syrup

150g Oats

6 - 8 tsp (In A Sticky Pickles) Raspberry & Cardamom Jam


  • Turn the oven on 180 Fan

  • Line a loaf tin with baking parchment or grease the tin well.

  • Melt the butter and golden syrup in a pan gently, stirring regularly.

  • When the butter and golden syrup have melted, turn the heat off and are mix together, then add the oats and combine.

  • Pour two thirds for the oat mix into the lined/greased tin and pat down with the back of a metal spoon, gently spoon a layer of In a Sticky Pickle Raspberry and Cardamom jam over the oats, leaving a small edge of oats so the jam doesn't touch the sides of the tin and burn .

  • Gently spoon the remaining oat mix over the jam taking care not to move the jam or mix it into the oats and again pat down.

  • Bake in a preheated oven for 18-20 minutes, when golden take out of the oven and leave to cool (as it cools it will firm up)

  • When cool take out of the tin and cut into 8 finger slices.

  • Store in an airtight container.





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