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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.

Hot Cross Bun Spiced Flapjacks

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 you’ll need

Here’s a list of ingredients you’ll need to make these flapjacks. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • 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

How to make Hot Cross Bun Spiced Flapjacks

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!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

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!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

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!

Craving more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on FacebookPinterest, and Instagram.

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

Hot Cross Bun Spiced Flapjacks

Yield: 16 bars
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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!

Ingredients

  • 2 and 3/4 cups (250g) porridge oats
  • 1/2 cup (100g) light brown sugar
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Zest of 1 orange
  • 1/2 cup (90g) chocolate chips
  • 3/4 cup (170g) unsalted butter, melted
  • 4 tablespoons golden syrup
  • 1/2 cup (90g) white chocolate, 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.

Nutrition Information:
Yield: 16 bars Serving Size: 1 bar
Amount Per Serving: Calories: 191Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 22mgCarbohydrates: 20gFiber: 1gSugar: 14gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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Demeter | Beaming Baker

Friday 6th of April 2018

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

Marsha

Friday 6th of April 2018

Thanks, Demeter! :) xoxo

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