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.


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


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


  • 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.


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