Chocolate & Almond Flapjacks

Helloooo! Remember me?

Yes, yes it's been a while. As always it's the same reason- it's so manic recently with work, amongst other things that I've not had chance to make anything to blog. And when I do get chance to bake it'll be cake orders which I seem to spend forever and an age to finish, working until the early hours of the morning because again, finished late at work. It's quite difficult to juggle a full time job and fit in cake orders but as stressful as it is, seeing the finished cake is always super rewarding.

So rather than test out anything new, I thought I'd share with you my chocolate and almond flapjack recipe. Flapjacks I think, fall in two categories: 1. Soft and squidgy 2. Caramelised and slightly crunchy. Soft and squidgy is usually the type that you'd find in supermarket flapjacks in that they're light golden brown but soft, whereas the caramelised and crunchy you'll usually find in more home baked type of flapjacks, with the golden syrup and sugar caramelising as it bakes giving a very fragrant but sometimes hard/dry texture if overbaked (and that can be quite easily done!)

Personally I prefer a combination of the two types- crisp edges but soft insides so you don't feel like you have to chew forever or have a drink ready for fear that you will choke. I love the texture of supermarket type flapjacks but you can never beat the buttery, fragrant syrupy-ness of homemade flapjacks.

In my recipe I've included condensed milk- which helps give you that soft texture yet I've still included a large enough proportion of golden syrup to give you the classic taste of flapjacks. I've used regular caster sugar but I'm pretty sure replacing with light brown soft sugar will give you more of an oomph in the caramely taste, as well as keep the texture nice and soft. Chopped almonds gives a lovely crunch as you bite through and of course, topping with chocolate makes it indulgently perfect. I have used milk chocolate here, but feel free to use dark chocolate if you'd prefer it less sweet.

Serves 16, or 32 if cut into smaller squares


180g caster sugar
100g golden syrup
175g unsalted butter
70g condensed milk
1 tsp vanilla sugar (optional)
330g rolled porridge oats
1/2 tsp salt
2 handfuls almonds, chopped- plus more to decorate

To Decorate

150g milk chocolate, broken up into pieces (or dark, if preferred)
Handful of almonds, chopped

  1. Preheat the oven to 10°C and line a baking tin with parchment paper (I used a 8 x 13" tin)
  2. Place the sugar, golden syrup, and butter into a saucepan and melt over low heat, stirring until mixed together. Take off the heat and stir in the condensed milk.
  3. Place the oats and almonds into a large bowl and pour the melted butter mixture into it. Mix until the oats are well coated.
  4. Pour the mixture into the prepared baking tin and press down with the back of a spoon/spatula to smooth the surface. Bake for 20-23 minutes, or until light golden brown. Leave to cool in the tin.
  5. Melt the chocolate in a heat proof bowl over a pan of simmering water, or in the microwave in 10 second intervals. Pour on top of the cooled flapjack and smooth the surface with a spatula. Sprinkle the chopped almonds on top to decorate. Leave the chocolate to set before cutting up into rectangles or squares. Store in an airtight container.


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Interior designer & part time baker. Lover of architecture, design and all things cute.