I love Simnel cake. I love all things Eastery in flavour. And as the mother of hungry boys, flapjack has a special place in my heart. So, this Simnel Easter flapjack is everything and more that I’m looking for in an Easter treat. Simple, moreish, not too hard on the pocket and really rather Eastery indeed.
Overclaim is very easy in recipe writing. Everything is ‘the best’ or ‘the most delicious’. It’s not that us recipe writers don’t genuinely feel this way about a recipe.More that in the very moment we eat it and then write about it, it really is the very best (insert name of recipe here) we’ve ever had. And then we create something else. It’s verging on promiscuous for sure.
Having said all this, everyone who has tried this Simnel Easter flapjack has taken one bite and kind of closed their eyes and made that sound one makes when you sink into an especially comfy sofa. So I think you could say this recipe is a keeper. I hope you like it.
NB: I am going to shout this because people who hate marzipan/can’t eat nuts can often be quite shouty with me. Brace yourselves… IF YOU DON’T WANT TO INCLUDE THE MARZIPAN, JUST LEAVE IT OUT. I thank you.
Photography: Scott Choucino
Board: Woodrow Studios
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Last year: Oaty bread and Mixed berry parfait and Lamb koftas and beetroot hummus and
Two years ago: Homemade Oreos and Ombre cake and Lemon and coconut cake and Jaffa cakes and All my weaning recipes in one place
Three years ago: Carrot & almond layer cake and Pecan & hazelnut granola and Banana & toffee muffins and Lemon drizzle loaf
Four years ago: Lemon animal biscuits and Oatmeal & fudge cookies and 5 ways with the humble Victoria sponge
Five years ago: Octonauts cupcakes and Walnut, fudge and fleur de sel biscuits
Six years ago: Mutter paneer and Hot cross biscotti
Yield: 12
- 175g butter
- 50g light brown muscovado sugar
- 140g golden syrup
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cloves, ground
- Zest of 1 lemon
- 250g oats
- 150g raisins/sultanas
- 50g mixed peel
- 250g marzipan, cut into 1cm squares
Preheat the oven to 180c/fan 160/has mark 4 and line a 25 x 25cm tray with non stick baking paper. Melt the butter, sugar and syrup in a large saucepan over a low heat. Remove from the heat and add the rest of the ingredients. Stir well. Pour into the tray and press down evenly. Bake for 25 - 35 minutes until golden brown. Cool completely in the tray before cutting into squares. NB: the flapjack will look bubbling and molten in the centre when you remove from the oven. It will set upon cooling.
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