Friday 22 January 2021

Cherry Bakewell Flapjacks

 If you love cherry bake wells, you'll love these flapjacks even more!

Sometimes you need a cherry Bakewell, and sometimes you need a gooey flapjack and I've brought you both as that's even better! The flavours of the almonds and cherries are what makes the Bakewell so more-ish and I just knew I could easily pair it in a flapjack. And what's not to love about a classic flapjack? The crumbliness of the oats and all that sweetness is why they make the perfect grab-and-go breakfast or an easy snack with a big mug of tea (or coffee, I'm so a coffee person these days). I can't do much more convincing other than say you need to try these, they are delicious!

Check out my flapjacks recipes for more inspiration!


Prep: 10 minutes
Cook: 20 minutes
Serves: 12-15

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.


300g Porridge oats
90g Plain flour
75g Ground almonds
300g Butter, melted
1 tsp Vanilla extract
1 tsp Almond extract
6 tbsp Golden syrup
150g Cherries, halved -I used fresh or you can use glacé cherries
50g Icing sugar
2 tbsp Boiling water
Flaked almonds optional


✿Preheat the oven to 180℃ and grease and line an 8x8cm baking tray with baking paper.
In a large bowl combine the oats, flour and ground almonds. Add the wet ingredients and mix everything together.
Spoon half of the batter into the baking tin and spread out evenly. Then place all of the halved cherries on top. Add the remains half batter from the bowl and smooth evenly on top of the cherries.
Sprinkle on a handful of flaked almonds if using and then place in the oven to bake for about 20 minutes until golden brown on top.
Once baked, remove from the oven and place on a cooling rack too cool a little. 
Meanwhile make the icing by mixing the icing sugar and boiling water together. Stir until you have the right consistency - if you want it thicker add more icing sugar and add more boiling water if you want it thinner although it will become transparent once it settles. 
Drizzle the icing on top of the cooled flapjacks, cut into squares (15 smaller or 12 larger) and serve. 
Best kept in an airtight container at room temperature up to a week. Enjoy!



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