Treating yourself can be something extravagant or simple, whether it’s the festive season or summer.
And sweet treats are always an acceptable way to do so – especially if you fancy a flapjack with a twist. Spoil your senses with this easy and delicious cherry bakewell flapjack recipe.
When I think of cherry bakewells, Mr Kipling immediately springs to mind. I mean he does make exceedingly good cakes!
However, it is because we used to enjoy them when I was young that I have so much affection for them. They were a regular feature as I was growing up, although my gran made her own – and bakewell tarts – which were absolutely incredible.
These cherry bakewell flapjacks are a lovely take on the classic cake.
Simple to make, you will be returning to this recipe over and over again. And if you fancy trying something different why not give some of our other sweet treat recipes a go?
Cherry bakewell flapjacks
(Makes 15)
Ingredients
- 225g butter, plus a little extra for greasing
- 6 tbsp Lyle’s Golden Syrup
- 110g soft brown sugar
- 375g porridge oats
- 3 tbsp ground almonds
- ½ tsp almond essence
- 4 heaped tbsp of jam of your choice (cherry or raspberry work well)
- A handful of flaked almonds
Method
- Heat the oven to 170C/Fan 150C/325F/Gas Mark 3.
- Grease and line a 20cm x 20cm baking tin.
- Place the butter, Golden Syrup and brown sugar in a large heavy-based pan.
- Heat gently, stirring every so often, until the butter and sugar have just melted.
- This should take around 4 minutes.
- Remove the pan from the heat and pour in the porridge oats, ground almonds and almond essence.
- Mix everything together using a wooden spoon.
- If the mixture looks a little dry add a drizzle more of Golden Syrup, or if it looks a little wet, sprinkle in a few more oats.
- Tumble half the mixture into the prepared baking tin, using a spatula to smooth and level the surface.
- Dollop over the jam and spread to cover the oats then tumble on the remaining oat mixture, smoothing the surface.
- Scatter over the flaked almonds.
- Bake in the preheated oven for 25 to 30 minutes until golden.
- Once cooked, leave to stand in the tray until completely cool.
- Pop it in the fridge to firm up.
- Once set, use a sharp knife to cut into squares.