Hot Cross Bun Flapjacks Recipe | Easter Bakes 2024!

Hello lovelies,

Not only does the Easter chocolate hitting the shelves get me extremely excited after the Christmas blues BUT the fact hot cross buns make a come back just sends my tastebuds into meltdown.

Quite frankly, NOTHING hits like a hot cross bun does. Wether it’s toasted or cold, plain or filled, hot cross buns have a solid place in my heart, therefore, every Easter I try to make a conscious effort to share at least one hot cross bun inspired recipe with you all here on the blog.

Now, this isn’t your typical hot cross bun recipe. No no my loves, this is so much more than that. These are hot cross bun flapjacks and yes, they do indeed taste as good as they sound.

This has all the incredible flavours (and the unbelievable smell) of a hot cross bun, only this time, in flapjack form and honestly… it’s completely changed the game for me.

Not only do these taste breathtakingly good, but they are much easier and quicker to make and bake than your typical hot cross bun, so perfect for those on the clock.

Truth be told, I cannot recommend these lil beauties enough. So, if you’d like to make these flapjacks yourself, you know the drill. Keep on scrolling below and you’ll find the recipe.


Category: Sweet Treat

Servings: 10

Prep Time: 10 Minutes

Bake Time: 15-20 Minutes

Decorating Time: 10 Minutes

Overall Time: 60 Minutes


Ingredients You Need For The Flapjacks:

  • 250g Of Porridge Oats
  • 100g Of Light Brown Sugar
  • 1tsp Of Mixed Spice
  • 1/2tsp Of Ground Cinnamon
  • 1/4tsp Of Ground Nutmeg
  • Zest Of One Orange
  • 100g Of White Chocolate
  • 170g Of Unsalted Butter, Melted
  • 4tbsp Of Golden Syrup

Ingredients You Need To Decorate:

  • 50g Of White Chocolate

How To Make The Flapjacks:

  • Firstly, gather together your equipment and ingredients, line a 8inch square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
  • Secondly, in a large bowl, whisk together the 250g of oats, 100g of light brown sugar, 1tsp of mixed spice, 1/2tsp of ground cinnamon, 1/4tsp of ground nutmeg and zest of one orange.
  • Then, toss through the 100g of white chocolate chips.
  • Next, add the 170g of melted unsalted butter and 4tbsp of golden syrup into the dry ingredients and mix together until the oat mixture is completely coated.
  • Spoon the mixture into the prepared baking tin and using a spatula, press the mixture down firmly.
  • Place into the oven for 15-20 minutes, until golden brown.
  • Once baked, remove from the oven and allow to cool completely in the tin before removing.

How To Decorate The Flapjacks:

  • In a microwavable bowl, add 50g of white chocolate, place into the microwave and in 20 second blasts, blast the chocolate until it’s fully melted.
  • Remove from the microwave and immediately transfer the chocolate into a small piping bag.
  • Snip the very end of the piping bag off and drizzle the chocolate over the entire flapjack, then set to one side to allow the chocolate to harden.
  • Finally, cut the flapjack into 10 slices.

That’s your Hot Cross Bun Flapjacks prepared, baked and decorated, ready for you to enjoy this Easter!


Notes:

  • These flapjacks can be stored at room temperature, in an airtight container and left for up to 5 days.

Let this be your sign, right here right now, to stop doom scrolling, get off your bottom and get yourself into the kitchen to bake up a storm!

If you’re a hot cross bun enthusiast or you’re someone who absolutely loves the flavours of a hot cross bun but can’t stand the texture, these are a must try this Easter season. A great alternative to your typical hot cross bun.

Let me know in the comments below if you make these flapjacks yourself and if you do, what your thoughts are on them. Are you as obsessed with them as my household?

Sending you all tons of love & hugs as always,

Elle xo

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