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Marmalade Flapjacks

By Claire Jessiman

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Marmalade Flapjacks

A tangy flapjack which can easily be prepared the night before for break time or lunchbox snacks. Just cut into small pieces and store in an airtight container.


250g Porridge Oats

1 tsp Cinnamon

pinch salt

1/2 tsp Baking Powder

125g Butter

75g Golden Caster Sugar

1 heaped Tbsp Golden Syrup

150g Mackays Dundee Orange Marmalade

Made with
The Dundee Orange Marmalade


  1. Preheat the oven to 160 degrees and grease a tray bake tin.
  2. Melt together the butter, sugar, syrup and 100g of marmalade over a low heat in a good sized pan.
  3. Stir in the oats, cinnamon, baking powder and salt and mix until well combined.
  4. Tip into the prepared tin and smooth with the back of a metal spoon.
  5. Bake for 20 minutes or until the edges are just beginning to turn golden.
  6. Melt the remaining 50g of marmalade and paint it over the top with a pastry brush.
  7. Cut into bars whilst still warm, but don't attempt to remove until completely cool.

Time: 45 mins

Makes: 12 - 16 pieces

Difficulty: Easy

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