One recipe that always goes down a treat with the ones I love most is a delicious flapjack. I’m not sure what it is about them but they certainly don’t last long in this household.
Therefore, I felt it was only right to be the angel I am and get my butt into the kitchen as it’s been a while since I’ve baked one. I’m just wondering, shall I get the cloths out to polish that halo of mine now or after you’ve tried these…? *wink wink*.
Now, I’m all for a healthy flapjack but this is me and we all know that me and healthy recipes don’t mix very often here on the blog. So, yes! I’ll be honest, this is a extremely unhealthy and incredibly indulgent flapjack. But, did you seriously expect anything less from me?
Although, I’ve got to add, there’s a twist to these flapjacks which levels them up massively. I decided to add one of my favourite concoction of flavours into todays recipes. This isn’t any old flapjacks my loves, this is a cherry blooming bakewell flapjack. Heck yeah!
You may be questioning how it works but believe me when I say, it just does! These amazing flavours added into an already amazing flapjack recipe is nothing short of perfection. *chef’s kiss*.
These really do make those tastebuds dance like diversity! So if your thinking this sounds like a bit of you, then you know what to do. Keep scrolling below to find the recipe…
Category: Breakfast / Sweet Treat / Desert
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Decorating Time: 10 Minutes
Overall Time: 45-60 Minutes
Ingredients You Need For Flapjacks:
- 150g Of Unsalted Butter
- 120g Of Light Brown Sugar
- 80ml Of Golden Syrup
- 2tsp Of Almond Extract
- 200g Of Rolled Oats
- 80g Of Ground Almonds
Ingredients You Need For Filling:
- 200g Of Cherry Compote
Ingredients You Need For Topping:
- 300g Of White Chocolate, Broken Into Chunks
- 100g Of Cherry Compote
How To Make Flapjacks:
- Firstly, gather together your equipment and ingredients, line a 8inch loose bottomed square baking tin with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, in a large saucepan, over a medium-low heat, melt the 150g of unsalted butter, 120g of light brown sugar, 80ml of golden syrup and 2tsp of almond extract together until the sugar has dissolved and the mixture is smooth (TIP: so not over cook the mixture or boil).
- Once the mixture is smooth, remove from the heat and stir in the 200g of rolled oats and 80g of ground almonds until they are fully coated.
- Next, pour half the flapjack mixture into the prepared tin and using a rubber spatula, smooth out the flapjack.
- Now, spread the cherry compote over the top of the flapjack.
- Top with the remaining flapjack mix and using the same spatula, smooth it out gently whilst making sure the compote is fully covered.
- Place the flapjack into the oven and bake for 20 minutes until the edges are golden brown and the centre is still very wobbly.
- Once baked, remove from the oven and allow the flapjack to completely cool before removing from the tin.
How To Decorate The Flapjack:
- When the flapjack has completely cooled, very carefully remove from the baking tin.
- In a microwaveable bowl, place the 200g of white chocolate chunks and in 20 second blasts, blast the chocolate in the microwave until fully melted.
- Now, pour the melted white chocolate onto the flapjack and using a spoon, spread it out until the entire flapjack is coated. Give the tin a light shake, this will help smooth out the chocolate.
- Whilst the chocolate is still wet, dollop on 100g of cherry compote and using a knife or skewer, gently swirl the compote to create a pattern.
- Finally, leave the flapjack to cool at room temperature or place into the refrigerator for up to 1 hour to allow the chocolate to fully set. Once set, using a hot knife, cut the flapjack into 12-16 slices.
That’s your Cherry Bakewell Flapjack, prepared, baked, decorated and chilled, ready for you to enjoy!
Can we just take a moment to just appreciate how damn delicious these sound! I honestly can’t recommend this flapjack enough.
Let me know in the comments below if you make this flapjack yourself and if you do, what your thoughts are on it. Are you a cherry bakewell fan? If so, did this flapjack make your taste buds dance?
Sending you all tons of love & hugs as always,