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Cherry Bakewell Flapjacks

 Liked by  9 people

Prep

5 - 15 mins

Bake

25 mins

Serves

10+

Difficulty

Easy

About

The best of both worlds, these Bakewell Flapjacks bring two Classic British Bakes together in one delicious recipe!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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Cherry Bakewell Flapjacks Recipe

How to make this recipe

Step 1

Heat the oven to 170C. Grease and line a 20cm x 20cm baking tin.

Step 2

Place the butter, golden syrup and Tate & Lyle Soft Brown Sugar in a large heavy-based pan. Heat gently, stirring every so often, until the butter and sugar have just melted. This should take around 4 minutes.

Step 3

Remove the pan from the heat and pour in the porridge oats, ground almonds and almond essence. Mix everything together using a wooden spoon. If the mixture looks a little dry add a drizzle more of Golden Syrup, or if it looks a little wet, sprinkle in a few more oats.

Step 4

Tumble half the mixture into the prepared baking tin, using a spatula to smooth and level the surface. Dollop over the jam and spread to cover the oats, then tumble on the remaining oat mixture, smoothing the surface. Scatter over the flaked almonds.

Step 5

Bake in the preheated oven for 25 to 30 minutes until golden. Once cooked, leave to stand in the tray until completely cool. I sometimes pop it in the fridge to firm up.

Step 6

Once set, use a sharp knife to cut into squares.

Ingredients – 8 items

Serving

1

Cherry Bakewell Flapjacks

Butter

Butter

225 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

6 tbsp
Fairtrade Light Brown Soft

Light soft brown sugar

110 g
Oats

Porridge oats

375 g
Almonds

Almonds

Ground

3 tbsp
Almonds

Almond extract

1/2 tsp
Raspberry-jam

Raspberry jam

4 tbsp
Flaked almonds

Flaked almonds, roughly chopped

A handful

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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