Cherry Bakewell Flapjacks (So Good)
Almond flavoured flapjacks with a layer of cherry compote in the middle! These bakewell flapjacks taste incredible and look so enticing.
This right here is no ordinary flapjack, It’s a moist cherry bakewell flapjack!
It has an almond flavoured base, a layer of cherry jam in the middle, it’s sprinkled with flaked almonds and decorated with drizzled white chocolate.
The classic bakewell tart has been transformed into these tasty flapjacks. Just like my bakewell blondies, individual almond slices and these congress tarts, it’s a fusion that tastes so damn good!
The cherry and almond flavours give an ordinary flapjack extra oomph and makes it irresistible.
What Is Bakewell Flavour?
Bakewell flavour is typically made from almonds and either a cherry, raspberry or strawberry jam. The type of jam used depends on personal preference.
I prefer a cherry flavour as this adds sweetness with a slight sour note. It makes a delicious contrast to the caramel and buttery oats.
Bakewell flapjacks wouldn’t be a bakewell flapjack without almonds! They’re packed with ground almonds, almond extract and topped with flaked almonds for a slight crunch.
Watch How To Make It
Cherry Almond Flapjack Recipe
This cherry bakewell flapjack recipe is so yummy and delicious. It’s great for summer picnics, lunchboxes and it makes a quick make-ahead snack.
Almonds and cherries are a great match, that’s why they blend so well in this bakewell flapjack. You don’t have to use cherry, raspberry jam will taste good too.
I used cherry compote which is like jam but has pieces of whole fruit in it. Whereas the fruit in jams are completely broken down. I find whole pieces of cherries provide a delicious burst of flavour.
Below are the ingredients for this cherry bakewell flapjack recipe:
- Porridge Oats: Use any brand of porridge oats. Avoid using jumbo oats as this can lead to crumbly flapjacks.
- Ground Almonds: Contributes to the bakewell flavour, adds texture and flavour.
- Sugar: Use light brown sugar, this adds a delicious, caramelised flavour.
- Butter: I used stork butter to make these flapjacks.
- Golden Syrup: There’s nothing like Lyle’s golden syrup but check out these golden syrup alternatives.
- Almond Extract: Adds an almond bakewell flavour throughout, this is a must!
- Cherry Compote: A rich, dark and flavoursome cherry compote.
- Flaked Almonds: Is part of the decoration, it’s added to the flapjacks before being baked in the oven. This is optional but definitely worth it.
- White Chocolate: White chocolate is melted and drizzled over the baked flapjacks (this is optional).
How To Make Cherry Bakewell Flapjack (Step-By-Step)
Below is a step-by-step guide on how to make a cherry bakewell flapjack. Full recipe instructions are on the recipe card with a video too!
Preheat your oven to 180°C (gas mark 4, 350°F) and line a square baking tin with parchment paper. I used a 9″ square baking tin.
Add butter, golden syrup and light brown sugar to a large mixing bowl and melt in the microwave on a medium heat.
Check every 10 to 15 seconds and give the mixture a stir. Repeat until the mixture has melted.
Add porridge oats, ground almonds and almond extract to the melted ingredients and mix together until thoroughly combined.
Pour half of the flapjack mixture into the lined baking tin and flatten with the back of a spoon.
TIP: Use a clean spoon to prevent sticking.
Pour the cherry compote over the flapjack mixture and spread evenly with the back of a spoon.
Pour the remaining oats on top and gently spread it over the jam layer. Sprinkle flaked almonds on top and bake in the oven for 25 minutes. Leave to cool for at least 10 minutes.
TIP: It’s best to spoon the oats evenly over the compote layer instead of pouring into one area. This helps to spread and flatten the top layer of oats without the cherry compote bleeding through.
Melt white chocolate in the microwave on a medium heat. Stop the microwave every 10 to 15 seconds and give the chocolate a stir.
Drizzle the melted chocolate over the bakewell flapjack.
What Baking Tin Should I Use?
I used a 9″ square baking tin which gives me around 16 slices. I find the flapjacks to be deliciously thick and chunky using this tin (like in the pictures).
If you want the flapjacks even thicker, use a smaller tin like this 8″ square baking tray. You can cut the slices smaller as they’ll be thicker in texture.
How To Store Cherry Bakewell Flapjack
To store, place the bakewell flapjacks in an airtight container and keep at room temperature. They should last for up to 5 days before they start drying out.
Keep the flapjacks in the fridge if you want them fresh for longer. You could freeze the flapjacks by following the instructions below.
How To Freeze
To freeze, allow the bakewell flapjacks to cool down before placing them into an airtight container. You can either wrap the flapjacks individually or as a whole.
Store in the freezer for up to 3 months. When you are ready to eat them, take the flapjacks out of the freezer and place in the fridge to defrost.
Why Do My Flapjacks Always Fall Apart?
To prevent your flapjacks from falling apart, make sure the flapjack has cooled down completely before cutting them into slices. Using porridge oats instead of jumbo oats will give you a compact flapjack preventing crumbling.
Another reason could be lack of compression. When you pour the flapjack mixture into the baking tin, it needs to be pressed done and compressed. This removes air which helps stick the flapjacks together.
Thoroughly mix the oats into the melted golden syrup, sugar and butter mixture. It’s important that each oat is coated in this mixture as this is what binds the oats together.
More Flapjack Recipes
If you love this cherry and almond flapjack recipe, below are more tasty flapjacks for you to try. Or, you can check out this post to see my full range of flapjack recipe ideas:
- Chocolate Flapjacks
- Chocolate Chip Flapjacks
- Biscoff Flapjacks
- Lemon Flapjacks
- Gooey Flapjacks
- Flapjack Biscuits
- Peanut Butter Flapjacks
- White Chocolate Flapjacks
Cherry Bakewell Flapjack Recipe
- 400 g Porridge Oats
- 80 g Ground Almonds
- 250 g Butter
- 140 g Light Brown Sugar
- 150 g Golden Syrup
- 2 tsp Almond Extract
- 5 tbsp Cherry Compote Or Any Jam
- 20 g Flaked Almonds
- 50 g White Chocolate
- Preheat your oven to 180°C (gas mark 4, 350°F) and line a square baking tin with parchment paper. I used a 9″ square baking tin.
- Add butter, golden syrup and light brown sugar to a large mixing bowl and melt in the microwave on a medium heat. Check every 10 to 15 seconds and give the mixture a stir. Repeat until the mixture has melted.
- Add porridge oats, ground almonds and almond extract to the melted ingredients and mix together until thoroughly combined.
- Pour half of the flapjack mixture into the lined baking tin and flatten with the back of a spoon.
- Pour the cherry compote over the flapjack mixture and spread evenly with the back of a spoon.
- Pour the remaining oats on top and gently spread it over the jam layer. Sprinkle flaked almonds on top and bake in the oven for 25 minutes.Leave to cool for at least 10 minutes.
- Melt white chocolate in the microwave on a medium heat. Stop the microwave every 10 to 15 seconds and give the chocolate a stir.Drizzle the melted chocolate over the bakewell flapjack.
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
Really tasty flapjacks, the layer of cherry compote is great.
Hi Linda, I’m glad you like the flapjacks.
Delicious flapjacks, thank you. I’m going to be making this again next week.
Hi Lucy, I’m glad you like the recipe!
They taste very good, just what I needed with a cup of tea!
Sounds like a good pairing 🙂