Brownies & Bars/ Easter & Spring

Hot Cross Bun Spiced Flapjacks

Hot Cross Bun Spiced Flapjacks – These deliciously chewy flapjacks taste just like hot cross buns. They’re thick and gooey, perfectly spiced, and topped with a drizzle of white chocolate!

A sideview shot of a tall stack of Hot Cross Bun Spiced Flapjacks drizzled with white chocolate.

If you’re a big fan of Hot Cross Buns, then you’ll love today’s recipe. I made flapjacks that taste just like hot cross buns, and they are AMAZING.

Seriously, you are gonna love these chewy, gooey bars that are flavoured with warm spices. They are much easier and quicker to make than hot cross buns, and you’ll want to make them time and time again! 

An overhead shot of Hot Cross Bun Spiced Flapjacks drizzled with white chocolate.

Ingredients for Hot Cross Bun Spiced Flapjacks:

  • rolled porridge oats
  • light brown sugar
  • mixed spice
  • ground cinnamon
  • ground nutmeg
  • orange zest
  • chocolate chips (you can use sultanas instead!)
  • unsalted butter
  • golden syrup
  • white chocolate

To make these delicious flapjacks, simply whisk together the oats, sugar, spices, and orange zest. Toss in the chocolate chips.

If you prefer sultanas, you can totally use them instead of chocolate chips. Or why not use a mix of both? 🙂

Oats, brown sugar, and spices in a glass mixing bowl for Hot Cross Bun Spiced Flapjacks.

Orange zest being added to a glass mixing bowl full of ingredients for Hot Cross Bun Spiced Flapjacks.

Chocolate chips being added to a glass mixing bowl of ingredients for Hot Cross Bun Spiced Flapjacks.

Next, pour in the melted butter and golden syrup. I use 4 whole tablespoons of golden syrup to create extra gooey flapjacks. Mix until completely combined, and the oats mixture is fully coated.

Firmly press the mixture into an 8×8-inch square baking pan lined with parchment or foil. Bake for 15 – 20 minutes or until golden brown. Allow to cool completely in the pan before cutting up into bars.

Once cooled, top these flapjacks with a drizzle of white chocolate, if desired!

Golden syrup being poured into a glass mixing bowl of ingredients for Hot Cross Bun Spiced Flapjacks.

An overhead shot of Hot Cross Bun Spiced Flapjacks drizzled with white chocolate with one flapjack broke in half.

These Hot Cross Bun Spiced Flapjacks are:

  • deliciously thick and chewy
  • incredibly gooey – no dry flapjacks here!
  • perfectly spiced to taste like hot cross buns
  • topped with a drizzle of melted white chocolate

This recipe makes 16 squares, or you can cut them up into about 10 long bars (as pictured).

Leftover flapjacks can be stored at room temperature in an airtight container for up to 4 days. Perfect for when guests turn up, or for when a craving kicks in.

Forget Easter, you’ll want to be making these flapjacks all year round!

A sideview shot of Hot Cross Bun Spiced Flapjacks stacked on top of each other.

Hot Cross Bun Spiced Flapjacks - These deliciously chewy flapjacks taste just like hot cross buns. They're thick and gooey, perfectly spiced, and topped with a drizzle of white chocolate!

Try these delicious bars next!

Did you love this recipe? Try my Chocolate and Orange Hot Cross Buns!

Enjoy! 🙂


A sideview shot of Hot Cross Bun Spiced Flapjacks stacked on top of each other.
5 from 1 vote
Hot Cross Bun Spiced Flapjacks
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yields: 10 long bars*
Calories: 384 kcal
These deliciously chewy flapjacks taste just like hot cross buns. They're thick and gooey, perfectly spiced, and topped with a drizzle of white chocolate!
Print
Ingredients
  • 2 and 3/4 cups rolled porridge oats 250g
  • 1/2 cup light brown sugar 100g
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Zest of 1 orange
  • 1/2 cup chocolate chips 90g
  • 3/4 cup unsalted butter 170g, melted
  • 4 tablespoons golden syrup
  • 1/2 cup white chocolate 90g, coarsely chopped
Instructions
  1. Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.

  2. In a large bowl, whisk together the oats, sugar, spices, and zest. Toss in the chocolate chips.

  3. Add the butter and golden syrup, and mix until the oats mixture is fully coated.

  4. Spoon the mixture into the prepared pan, and spread out evenly, pressing firmly. Bake for about 15 - 20 minutes until golden brown. Leave to cool completely in the pan on a wire rack before cutting into bars.

  5. In a microwave-safe bowl, heat the white chocolate in 20 second intervals, stirring after each one, until melted and smooth. Drizzle over the cooled flapjacks and allow to set.

Notes

Leftover flapjacks can be stored at room temperature in an airtight container for up to 4 days.

*For 16 smaller bars, 240 calories each.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

You Might Also Like

2 Comments

  • Reply
    Demeter | Beaming Baker
    6th April 2018 at 4:11 pm

    Goodness, these flapjacks look amazing! It was so much fun to see them made in the video too! Thanks for sharing yet another incredible recipe. Now I’ll be off to dream about them… 😉 Wishing you and your family an amazing weekend ahead! xoxo

    • Reply
      Marsha
      6th April 2018 at 4:22 pm

      Thanks, Demeter! 🙂 xoxo

    Leave a Reply