I’ve fancied trying out some Nutella flapjacks for a while and decided today was the day! My hubby isn’t overly keen on Nutella though, so I also decided to make some raspberry and almond flapjacks.
As I’m only baking for two of us I didn’t see the point in making a whole batch of each so I decided to split the basic flapjack mixture and the tin in two and bake together. (You could of course just make the one flavour and double the amount of Nutella/almond & jam used here.)
PiggyBakes Nutella and Raspberry & Almond Flapjacks
Makes 8 of each flavour
50g unsalted butter
100g margarine (you can use more butter if you prefer – I just tend to use whatever I have in the fridge!)
75g golden syrup
75g caster sugar
2tbsp raspberry jam
Just over 1/2 tsp almond extract
– Fold up a piece of tin foil, slightly longer than your tin and place it in the centre of the tin, folding the edges of the foil around so it fits snugly in the tin. Split the flapjack mixture equally into two bowls then stir the almond extract into one of the bowls.
For the Raspberry & Almond Flapjacks
Spoon just over half of the almond flapjack mixture it into one half of the tin, pressing firmly down so the mixture is quite compact. Smooth the jam over the almond flapjack in an even layer. Spread the remaining flapjack over the top, so you have a kind of flapjack and jam sandwich!
For the Nutella Flapjacks
– Take just over half of the remaining flapjack and spoon into the other half of the tin, pressing firmly. Dollop over the Nutella and spread evenly across the top of the flapjack. Spoon over the remaining flapjack and spread it evenly over the Nutella layer so you have a flapjack and Nutella sandwich this time.
– Bake the flapjacks in the oven for around for 25-30 minutes, or until they are golden brown. Leave to cool in the tin then remove the foil and the flapjacks and cut each into eight squares. The foil might stick to the jam/Nutella but just give it a wiggle and gently pull away. These flapjacks were never going to win a prize for their appearance anyway!
The basic recipe can pretty much take any adjustments – previously I’ve adapted it to make cinnamon and raisin flapjacks, apricot and white chocolate flapjacks, dark chocolate and cherry flapjacks and of course Rocky Road flapjacks!