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Bakewell Flapjacks With Cherry Compote

Cherry Bakewell Flapjack Recipe

Michelle
This cherry bakewell flapjack recipe is easy, delicious and filled with so much almond flavour. It's the perfect make-ahead snack.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine British
Servings 16 Slices
Calories 339 kcal

Ingredients
 
 

Instructions
 

  • 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.

Video

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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