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Flapjackery's Gluten-Free Advent Calendar Box (£65) promises a daily December delight with its mouth-watering pieces of flapjack, perfect for counting down to Christmas. (Actually, as a diagnosed coeliac my wife is always looking for gluten-free treats and foods.)
Inside, you'll find twenty-four scrummy and delicious individually wrapped half-pieces of gluten-free flapjacks in an irresistible array of flavours.
Expect festive favourites such as Mince Pie, Florentine, Orange and Cranberry, and even Milk Chocolate Flapjack topped with holly piped in white chocolate.
Handmade in Devon, right on the very edge of Dartmoor, these flapjacks are crafted using the finest of oats and locally-sourced West Country ingredients such as 100% real real butter and Fairtrade brown sugar. It's a delicious daily treat guaranteed to keep you going through the chilly December days.
Available for delivery between 1st November and 1st December (if no date is specified, they'll be sent out from 15th November onwards), these tasty delights arrive in recyclable packaging and stay fresh for weeks. Oh, and did we mention they're all gluten-free?
Visit Flapjackery.co.uk to order your's and add a bit of joy to your December!
The Advent calendar Box contains the following 24 half pieces
Rudolph Fudge Flapjack
Caramel Latte Flapjack
Creamy Hazelnut Chocolate Flapjack
Orange and Cranberry Flapjack
Ginger & Dark Chocolate Flapjack
Millionaires Flapjack piped with a tree in white chocolate
Mince Pie Flapjack
Dark Chocolate and Salted Caramel Flapjack
Peanut Butter Fudge Flapjack
Burnt Caramel and Sea Salt Flapjack
Creamy Fudge Flapjack
Traditional Flapjack
Raspberry Millionaires Flapjack
Salted Caramel Caramel Fudge Flapjack
Christmas Rocky Road Flapjack
Billionaires Flapjack
Milk Chocolate Flapjackery piped with holly in white chocolate
Mint Chocolate Flapjack
Treacle Flapjack
Florentine Flapjack
Milk Chocolate Orange Flapjack
Clotted Cream Fudge Flapjack
Chocolate Fudge Flapjack
Honeycomb Rocky Road Flapjack
FACTFILE:-
Who'd have thought an empire would be created out of a love for the humble flapjack? But that's exactly what Carol Myott and her former business partner Sally Jenkin built, despite both being semi-retired when they started their baking business.
From their kitchens in rural west Devon way back in 2015 (2025 is going to be a BIG year, trust us on that!) right on the foothills of Dartmoor, they began baking cakes for their local farmers' market. It was the flapjacks that flew off the table,it was all very basic back then, so they focused on this, introducing some eclectic and mouth-watering flavours.
They decided to grow bigger and attended shows like the BBC Good Food Show, and sold out. That's when they knew a collective love of flapjacks wasn't just a whim, people loved these gluten free chunks of oat-filled treats, with flavours like Burnt Caramel and Sea Salt, Honeycomb Rocky Road, and Summer Fruits Crumble to whet the appetite.
Fast forward to 2024, and there are now 12 shops dotted about the Westcountry, mostly in astonishingly stunning seaside towns, with their original shop in Tavistock, which opened back in 2019, the flag bearer for all things Flapjackery. Amazingly, every single flapjack is handmade at their Tavistock bakery! Wow! How cool is that?!
With Sally stepping back, the business is led by Carol and continues to expand nationally. The key ingredients of the flapjacks remain the same, and Carol has some tips on how to make the perfect flapjacks: "Weigh the golden syrup! Lots of recipes measure by tablespoon, but this is very inaccurate and too much syrup can result in a hard finish. People's instinct is to add a bit more to make it soft and gooey, but this has the opposite effect. We recommend the same weight of sugar to golden syrup, which, together, should equal the weight of butter—so if the recipe says 300g of butter, we'd use 150g of sugar and 150g of golden syrup."
That's Christmas and sister site That's Food and Drink (run by a delightfully dotty husband and wife team) have been keenly watching and promoting Flapjackery since we were first introduced to them by our friends at Raw Food and Drink PR.
