Flapjacks have long been an easy little sweet treat for me to throw together to pop into lunchboxes for the children. However, I find sometimes the same ol’ same ol’ gets a little… well, samey! So, in dreaming up new ways to shake up this easy little bake, I came upon these beautiful little cherry bakewell flapjacks. Yum!
If I had to name my top ten all-time favourite flavours, chocolate would feature at least five times in there. I hope you know that by now! But there are other flavours I love too: carrot cake, hot cross buns, and anything resembling a cheesecake. In amongst that selection too happens to be cherry Bakewell.
I’ll be honest, I’m not too big a fruit fan in baked goods, truth be told. I prefer chocolate (no surprises there!), and nuts, but won’t often crave raisins and such. However, cherry Bakewell as a flavour, and so these cherry Bakewell flapjacks make me so happy. Just a little bite makes me do a little happy dance! 🙂
Also, I’ve always loved ANYTHING with almonds in. As a child, I would eat marzipan by the handful, often scooping it off my parents’ plates if they weren’t quick enough to stop me! There is something so comforting about the warming smell of almond-y goodness that is totally unbeatable.
Cherries being paired with almonds is wonderful too (as well as chocolate, of course, ha!). The sweet comfort of almonds goes so well with the delectable tang of cherries. It is a truly heavenly combination!
When it comes to my flapjack though, I’m actually rather particular. I like it to have a crunch on the outside but be chewy in the middle. Moist and sticky but not underbaked and slimy. Oh, and of course they have to be delicious.
Not asking much, am I?!
Guys! These flapjacks are THE BOMB!! They are crisp on the outside, chewy in the middle, and packed full of delicious almond and cherry flavours. Total winner!
Go and make them, you absolutely will not regret it! And then come back and thank me for introducing you to this recipe 😉
Happy baking friends!
x
Cherry Bakewell Flapjacks
12-16
servings10
minutes30
minutes40
minutesCrispy flapjacks with a beautiful jammy centre! Yum!!
Keep the screen of your device on
Ingredients
300 g (3 cups + 5½ tbsp) rolled oats
90 g (½ cup + 1 tbsp) plain (all-purpose) flour
75 g (¾ cup + 1 tbsp) ground almonds
300 g (1 cups + ¼ cup + 2 tbsp) unsalted butter, melted
1-2 tsp almond extract
130 g (6 tbsp) golden syrup
25 g (2 tbsp) soft light brown sugar
Cherry jam
Flaked almonds
Directions
- Preheat your oven to 180C/350F. Line a roasting tin with baking paper and set aside.
- In a large bowl, combine the oats, flour, ground almonds, melted butter, almond extract, golden syrup and sugar. Mix well to combine.
- Spoon half your flapjack mixture into your prepared tin, spreading out evenly and flattening to give you a smooth top. Dollop your jam all over the top, then spread out over your base layer, making sure you get to the edges. Put the remainder of your flapjack mixture over the top, carefully spreading out (see tip below) to cover all the jam, and level the top.
- Sprinkle the top of your flapjack with some flaked almonds then bake in your preheated oven for 25-30 minutes until the top has turned golden and crisp. Leave to cool in the tin for 10 minutes, then mark your slices using a sharp knife. Allow to cool completely before removing from tin and slicing.
Recipe Video
Notes
- Make sure the bottom layer of flapjack is pressed down and as smooth as you can get it. This will help make it easier to spread your jam over it.
- You can heat your jam a little to make it easier to spread. I don’t tend to, just dollop on and use the back of my spoon to guide it over the top. Just give it a little stir in the jar to loosen it before you spoon it over your flapjacks, to help you out!
- When putting the top layer of flapjack on, I actually find it easier to flatten a little bit between my fingers and lay it over the jam. Once I’ve covered the whole surface of the jam, I will fill in any large gaps and then gentle press down the top of the flapjack to make sure it’s all homogeneous.
- If your flapjacks come out and feel a little soft under the top crust, don’t worry! The jam in the middle will make it squishy, and it will firm up as it cools. Look for bubbling jam around the edges and a beautiful golden coloured top instead.
- DO NOT be tempted to cut or remove it before it has cooled. I have done this only to have it fall apart on me! It need time to come to room temperature and set properly. Just mark cuts a few millimetres deep into the top of what your pieces will be (to stop it cracking if done when cold), and do the rest once it’s cooled).
- For really clean cuts, use a sharp knife and clean your knife in between each cut. Especially important because of all that beautiful jammy filling!
Hi
I’ve mixed up a batch of your yummy looking Bakewell flapjack this morning, however my recipe seems too wet and greasy as though I’ve put too much melted butter in it.
It is in the oven and baking round the edge but middle is very wet looking.
Can you tell me if this how it usually is please, I measured 300g of unmelted butter then melted it is this correct? Many thanks Jo
Hi Jo, firstly thanks for coming on, trying my recipe and commenting. I measure my butter before melting, then melt as you did, so you follow my method too. Did you measure all ingredients using the same measure ie all in grams or in cups? I look for the middle to be golden before I remove from the oven, if you feel the edges are browning too fast, you could loosely cover with foil to stop burning? I have never had a problem with this recipe, so not sure what else it could be I’m afraid!