This Cherry Bakewell Flapjack Recipe is wonderful! Easy, cheap, and filled with a delicious almond and cherry flavour. The perfect oaty treat.
*Recipe updated July 2020*
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
I love flapjacks. I’d quite happily eat them every day I think. Generally, I prefer a Jam Flapjack or an apple sauce flapjack to a Chocolate, but I wouldn’t say no to any of them.
Husband and the kids love them too, and why wouldn’t you? It’s basically a giant, sticky hobnob!
My Cherry Bakewell Flapjack Recipe has always been one of the most popular on my blog, but it’s also one of the recipes that I make at home the most, and have been making the longest.
However, like any recipe, my Bakewell Flapjack has evolved a little over time, so I’ve decided to update the recipe here, as I think my flapjacks are much better now than they used to be.
There’s more syrup, I’ve dropped the flour, and they are just stickier, sweeter and more flavourful.
Plain flapjacks are brilliant, but adding classic cherry and almond flavour like this just gives it something extra, and generally, I find that most things are better with jam.
I love Bakewell tarts, puddings, and cakes, but I think maybe the flapjack is even better. It’s just such a yummy flavour.
I love to bake a big slab of Bakewell Flapjack and chop it up into squares for an afternoon pick me up with a coffee. It also makes a perfect pudding or a fab lunch box snack.
Hell, it’s oats and jam so you could easily call it breakfast!
What is a Flapjack?
A flapjack may also be known as an oat bar. Flapjacks are an incredibly popular traybake, because they are super easy, cheap, very tasty, and they last pretty well.
A basic flapjack is made from oats, syrup, sugar, and butter.
It’s typically flattened, baked in the oven, and cut into squares or rectangles.
You can easily make flavoured flapjacks by adding flavourings, inserting a middle layer, or covering with chocolate.
While flapjacks contain oats, which are super good for you and make them healthier than some other sweet options.
The addition of sugar, butter, and syrup means that flapjacks shouldn’t be considered a healthy food.
They are definitely a sweet treat.
It’s also worth noting that British flapjacks (these) are very much not the same as American Flapjacks (pancakes)!
What Do You Bake Flapjack In?
I use an 8-inch square tin, (affiliate link) which gives me about 16 Jam Flapjack Squares. They are quite thin.
If you use a smaller tin, your flapjacks will be thicker, so you might want to bake them for a little longer.
I wouldn’t advise using a bigger tin without increasing the ingredients.
What Flavour Is Bakewell?
I make Cherry Bakewell Flapjacks, using dark cherry jam. But, strawberry or raspberry would work well too.
Cherry Bakewell is a classic, but change it if you prefer something different. Almond is the base of all Bakewell variations, and I find that its sweet taste works well with lots of different fruits.
How To Store Bakewell Flapjack
Your Bakewell Flapjack will stay wonderfully moist and chewy on the side for a couple of days before drying out.
If you want it to last a little longer, keep in an airtight container in the fridge.
They can also be frozen, either wrapped individually or all together in an airtight container. Defrost slowly in the fridge when needed.
Should I Cut Flapjacks Hot or Cold?
I always find it easier to slice anything once it’s cold, and these almond flapjacks are no different.
They are very sticky, so always a little messy to cut. But, I’ve always found it easier once they’ve cooled.
If you are in a rush, you can always put them in the fridge to cool down.
Why Do My Flapjacks Fall Apart?
If your cherry and almond flapjacks are falling apart (it happens!) it might be because they are still warm in the middle.
I also find my flapjacks are sturdier if I use regular porridge oats rather than jumbo oats.
Flapjacks might also fall apart if they stick to the pan. You want to make it as easy to get them out as possible. I line my tin with reusable baking paper (affiliate link).
Loose-bottomed tins or well-greasing them can help too.
You may also want to leave them in the tin until they’ve completely cooled.
Another reason that flapjacks might crumble is that there’s too much air in them. Make sure you are pressing the mixture (both layers) down well before baking to avoid this.
Should My Bakewell Flapjack be Soft?
To an extent, this is down to personal preference. They certainly aren’t meant to be rock hard.
But, how soft, or chewy you like your flapjack is up to you.
I use quite a lot of golden syrup in mine, so while they do firm up as they cool, they are always fairly chewy. They are hard enough to slice, and lift, but not biscuit hard.
Bakewell Flapjack
Ingredients
- 200 g Oats
- 60 g Ground Almonds
- 90 g Soft Light Brown Sugar
- 90 g Golden Syrup
- 130 g Butter or Margarine
- 2 tsp Almond Extract
- 4 tbsp Cherry Jam
- 20 g Flaked Almonds
- 50 g White Chocolate (Melted)
Instructions
- Grease and line a cake tin and preheat the oven to 180 degrees.
- Mix oats and ground almonds together in a large mixing bowl.
- Carefully melt the sugar, syrup, butter and almond extract in a small pan on the hob, or in the microwave, stirring often until smooth.
- Pour the melted butter mixture over the oats and mix until they are all coated.
- Tip half of this mix into the cake tin and use the back of a spoon or your fingers to press down and out to the edges, so it’s level and covers the tin.
- Spoon on the jam and spread evenly.
- Tip on the remaining oats and flatten and spread out until the jam is covered.
- Sprinkle over flaked almonds.
- Bake in the oven for 25 minutes until the almonds are toasted and the oats have browned.
- Melt the white chocolate in a small pan and drizzle over the top of the flapjack.
Video
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
I love a flapjack and these look Lush!I had never thought to do a Bakewell version.Genius!
Thank you! We do bakewell everything!
Mmm these look so good ! Bakewell tart is my favourite!
Thank you, it’s one of mine too!
Gorgeous flavours. Crunchier than some flapjacks but not dry
Oh these flapjacks sound amazing, I love flapjacks and of course jam so they would be perfect- next time it rains on the weekend!!
Thanks, Lucy! That’s how most of my rainy weekends are spent!
Hello,
If you accept guest posts, how much would you charge? What kind of content would you accept?
Stephen
Hi Stephen, it very much depends on the post itself. You can reach me at donna@donnadundas.co.uk if there’s something that you’d like to discuss. Thanks
These are my husband’s favourite treat from the shops, made them from the recipe and they went downstairs treat. Buying more ingredients tomorrow to bake some more, thanks for the great recipe
Aw thank you so much for letting me know. Really glad he enjoyed them.
Made this for family and for work friends. Didn’t last long, excellent recipe, with a decent combination of chewy flapjack and delicious jam in the middle. Thanks
Thank Mark, glad you liked it!