Cherry Bakewell Flapjacks

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Almond Flapjacks With A Cherry Filling

Almond flavoured flapjacks with a layer of cherry compote in the middle! These flapjacks taste incredible and look so enticing. Let’s get baking…

This right here is no ordinary flapjack, it’s a moist cherry bakewell flapjack and the taste is so delicious!

It’s hands down my favourite flapjack recipe and apart from my (gooey flapjacks), it’s the most popular amongst you all too!! My favourite comment is ‘I’ve made them three times in a month!!!’. Me too… me too…

What I LOVE about this recipe is that it has an almond flavoured base, a layer of cherry jam in the middle, it’s decorated with white chocolate and finished with a sprinkling of flaked almonds. It’s packed full of cherry bakewell flavours, yet it’s far from being overpowering.

This isn’t my first bakewell flavoured recipe (I’m definitely a little obsessed), and just like my bakewell blondies, individual almond slices and these congress tarts, it’s a fusion that tastes so damn good!

The Bakewell Flavour

These cherry bakewell flapjacks would not be a bakewell flapjack without the almond taste! To recreate this, I’ve added ground almonds, almond extract and a topping of flaked almonds for a slight crunch.

When it comes to the jam, I find popular choices are either a cherry, raspberry or strawberry jam. I prefer a cherry flavour myself; it adds sweetness with a slightly sour note, making a delicious contrast to the caramel and buttery oats.

I used cherry compote which is like jam but has pieces of whole fruit in it (the fruit in jams is completely broken down). The whole pieces of cherries provide a delicious burst of flavour which I love.

Recipe Ingredients

Below are the ingredients I used to make this recipe:

• Porridge Oats: Use any brand of porridge oats. Avoid using jumbo oats as this can lead to a crumbly texture.
• Ground Almonds: Contributes to the bakewell flavour and texture.
• Sugar: Use light brown sugar, this adds a delicious, caramelised flavour.
• Butter: I used stork butter to make these flapjacks (you can use salted or unsalted butter).
• 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 (or any jam of your choice).
• Flaked Almonds: 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 Flapjacks

Here’s a summary of how I make these cherry almond flapjacks. You can get the full recipe instructions on the recipe card below:

Step One:

I add butter, golden syrup and light brown sugar to a large mixing bowl and melt it in the microwave on a medium heat.

I like to check the microwave every 10 to 15 seconds and give the mixture a stir. This is repeated until the mixture has melted.

Step Two:

The porridge oats, ground almonds and almond extract is poured into the melted ingredients, and I mix everything together until it’s thoroughly combined.

Then I pour half of the flapjack mixture into the lined baking tin and flatten it with the back of a spoon.

My Top Tip: When flattening the flapjack mixture, I like to use a clean spoon to prevent sticking.

Step Three:

I pour the cherry compote over the flapjack mixture and spread it evenly with the back of a spoon into all areas.

Step Four:

The remaining flapjack mixture is poured on top, and I gently spread it over the jam layer and sprinkle flaked almonds. It’s baked in the oven for 25 minutes and I leave it to cool down for at least 10 minutes once it’s baked.

My Top Tip: It’s best to spoon the oats evenly over the compote layer instead of pouring it all into one area before spreading it out. This helps to spread and flatten the top layer of oats without the cherry compote bleeding through.

Once baked, I melt white chocolate in the microwave on a medium heat then drizzle the melted chocolate over the bakewell flapjack.

What Baking Tin I Used

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 & Freeze

On the rare occasions that I have leftovers, I store them in an airtight container that’s kept at room temperature. They should last for up to 5 days before they start drying out.

You can keep the flapjacks in the fridge if you want them fresher for longer. Plus, you can also freeze them!

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.

More Flapjack Recipes

If you love this cherry bakewell flapjack recipe, below are more tasty flapjacks for you to try. Or you can check out this link to see my full range of flapjack recipe ideas:

• Chocolate Chip Flapjacks
• Biscoff Flapjacks
• Lemon Flapjacks
• Banana Flapjacks
• Dried Fruit Flapjacks
• Flapjack Biscuits
• Peanut Butter Flapjacks
• White Chocolate Flapjacks
• Honey Flapjacks Recipe

Cherry Bakewell Flapjacks

Michelle

Homemade cherry bakewell flapjacks that are easy, delicious and filled with so much almond flavour. It's the perfect make-ahead snack.

5 from 7 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine British

Servings 16 Slices

Calories 339 kcal

Equipment

• 9" Baking Tray

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Instructions

 

• Preheat your oven to 180°C (160°C Fan, gas mark 4) 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.
  250 g Butter, 140 g Light Brown Sugar, 150 g Golden Syrup
• Add porridge oats, ground almonds and almond extract to the melted ingredients and mix together until thoroughly combined.
  400 g Porridge Oats, 80 g Ground Almonds, 2 tsp Almond Extract
• 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.
  5 tbsp Cherry Compote
• 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.
  20 g Flaked Almonds, 50 g White Chocolate

Video

Notes

My Top Tips

Make sure the flapjack has cooled down completely before cutting it into slices, to prevent it from falling apart. 

When you pour the flapjack mixture into the baking tin, it needs to be pressed down 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.

Nutrition

Calories: 339kcalCarbohydrates: 41gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 34mgSodium: 109mgPotassium: 129mgFiber: 3gSugar: 21gVitamin A: 391IUVitamin C: 1mgCalcium: 44mgIron: 1mg

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