Gooey Flapjack Recipe with Marzipan

Jammy simnel flapjacks with scorched marzipan

  • Makes 20 large bars or 40 small
  • Easy

Check out these super simple gooey simnel flapjacks. Packed with cherries, mixed spice and almonds these easy bars make an ideal Easter treat to feed the family


Enjoy these jammy simnel flapjacks for a seasonal treat, then check out our recipe for classic flapjacks, peanut butter flapjacks, date flapjacks and more flapjack recipes.



  • unsalted butter 375g, plus extra for the tin
  • light muscovado sugar 300g
  • golden syrup 125g
  • almond extract ½ tsp, (optional)
  • rolled porridge oats 300g
  • jumbo oats 150g
  • plain flour 225g
  • skin-on almonds 75g, roughly chopped
  • marzipan 250g pack


  • cherry jam 150g
  • light muscovado sugar 50g
  • orange juice 100ml
  • mixed spice 1 tsp
  • ground cloves ¼ tsp
  • glacé cherries 75g, halved
  • mixed chopped peel 50g
  • raisins 100g


  • Step 1

    First make the filling so it has time to cool before using. Put all the ingredients together in a pan and stir continuously over a low-medium heat. When it begins bubbling, boil for 3 minutes to reduce the syrup and swell the fruit, then take off the heat and cool.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6 and grease and line a 20 x 30cm tin with baking paper. Gently melt the butter, sugar and golden syrup in a large pan. Tip in the almond extract, if using, plus all the oats, flour and almonds. Mix well, then weigh the mixture and halve.

  • Step 3

    Spread half the mixture into the base of the tin and press down to make a firm, flat base. Spread over the cooled jam mixture, leaving a little gap around the edges of the tin. Scatter over the rest of the flapjack mixture and carefully spread and flatten to again make as smooth a top as possible. Bake for 20-25 minutes or until golden and crisp on the top.

  • Step 4

    While the flapjack is baking, roll out the marzipan and trim to a neat 20 x 30cm rectangle – exactly the same size as your tin.

  • Step 5

    Remove the flapjack from the oven and immediately use a rolling pin to lift the marzipan on top. Press down gently, keeping a flat top, but the heat from the oats should stick the marzipan to them. Peel away the paper from the sides of the flapjack and discard. Now heat the grill to a low-medium heat, or if you have a blowtorch, fire it up. Scorch the marzipan so it’s crisping and turning caramel brown, but be careful not  to burn. Cool the whole flapjack in the tin completely, then cut into 20 large bars or 40 small.

Try more of our Easter baking recipes here...

Chocolate Tahini Cookies Recipe

Discover more of the best bakes using oats...

Apricot, blueberry and almond breakfast muffins

Nutritional Information

  • Kcals 490
  • Fat 21.1g
  • Saturates 10.4g
  • Carbs 67.6g
  • Sugars 40.4g
  • Fibre 2.9g
  • Protein 5.9g
  • Salt 0.1g