For this weeks recipe, I took two treats and combined them to make a super easy and tasty treat for you to enjoy. Today I’m sharing my recipe for a batch of cherry Bakewell flapjacks.
If you like the plain traditional flapjack recipe, then you should like these. It’s the original chewy and gooey flapjack with elements of a cherry bakewell incorporated… It’s honestly a winning combination.
I use some ground almonds in the dry mix, this helps to add to the flavour and texture of the bake but I also use almond extract to get the most flavour into this bake.
When it comes to the jam, I used cherry to further add to the cherry flavour, however, traditionally in a Bakewell you’re more likely to find a plum jam but you can use whichever jam you like (homemade is better but shop bought works well).
Anyway, let’s get started, shall we?
175g Light brown sugar.
175g Golden syrup.
1/4 tsp Almond extract
50g Ground almonds
50g Cocktail or glace cherries, halved.
(up to) 200g Cherry jam.
Before you get started on the recipe, you’ll want to do some prep work. I like to start by weighing up all of my ingredients, lining my 8×8 inch cake tin with parchment paper and grab any other equipment you may need such as a mixing bowl, spatula and saucepan. You may also want to preheat your oven to 180˚c/350˚f.
To start on the recipe, you’ll want to grab a medium saucepan and place in the butter, golden syrup and light brown sugar and place the saucepan on the hob over a medium-high heat and just leave it for around 60 seconds, then you can start to stir it constantly until everything has melted together and become smooth. The mixture should be clear, meaning you can see a single trace of a single ingredient.
Set the mixture aside for a moment while you prepare the next step.
Into a large mixing bowl, you can g ahead and add in all of your oats, the the ground almond and just mix the two together until they are fairly well combined.
Now you can go ahead and pour the melted mix over the oats and almond mixture, giving it all a very good mix. You want all of the oats to be coated in the melted mixture, this will only help to make them taste as yummy as possible.
Just before you’re finished with mixing the dry and wet mix together, you can go ahead and add in some cherries (cocktail cherries or glace cherries work well), fold them into the mixture until they have been fairly distributed throughout the mixture.
Grab your lined cake tin from earlier on and add around half of the flapjack mixture. Spread it out and level it out as best you possibly can – I found using a small cranked palette knife works really well.
Directly on top of the bottom layer of flapjack mixture, you can add the cherry jam and spread it out to get it as level as possible – then you can place the remaining oats on top of the jam layer and spread it out to achieve a consistent level. If you can still see some jam under the flapjacks, don’t worry it’s not the end of the world.
Place the tray into your preheated oven and bake for 25-35 minutes or until a nice golden brown colour all over with darker edges.
Once out of the oven allow to cool down fully before you attempt to finish them off.
This is optional but on a cherry Bakewell you get a thin layer of icing, so to add that element into the flapjacks, I’ll be making a glace icing to drizzle over the cooled traybake.
Simple drizzle over the icing in whichever pattern you’d like and place in the fridge for 20 minuets just to allow the icing to firm up.
Whenever you’re ready, you can slice them up. How you do this is completely up to you – I went with 16 bitesize pieces of flapjack but you could always half that and yield 8 more than generous portions but its up to you.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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