An easy recipe for perfectly soft and chewy flapjacks that are brimming with delicious cherry and almond Bakewell flavours. Whether you're looking to try something new with your next batch of flapjacks or satisfy a Bakewell craving without having to faff around with pastry and frangipane, this is the flapjack recipe for you. You just can't beat these almond flavoured flapjacks with cherry jam and a white chocolate and yoghurt topping, and with just 20 minutes of hands-on time they really are a no-brainer.
Want more traditional British sweet treats? Try my Shortbread Cookies and Butterscotch Tartlets. When summer comes, you need to make whip up some fresh and cooling Wimbledon Strawberries and Cream with vanilla whipped cream and strawberry coulis. Or for healthy packable sweet snack try my Date Balls with Nuts.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
✅ 5 reasons why you'll love this recipe:
- All your favourite Bakewell flavours - enjoy the delicious flavour of almonds cherry jam without the hassle of preparing pastry or frangipane.
- Optional white chocolate topping - but also tastes great without if you want a healthier / lighter option.
- Quick and easy to prepare - with just 20 minutes of hands-on time.
- An ideal make-ahead treat - make them the night before and leave them to set in the fridge overnight to enjoy the next day.
- Packable - perfect for packed lunches and picnics.
🛒 Ingredients and variations:
You just need easy-to-find ingredients to make these tasty flapjacks.
Alternatives and substitutions:
- Cherry jam - raspberry jam will also work well. You can also try another jam of your choice, but cherry and raspberry are best for adding authentic Bakewell flavour.
- Golden syrup - maple syrup and honey are good alternatives.
- Brown sugar - I use brown sugar because it adds caramelly richness as well as sweetness, but you can also use white sugar or golden caster sugar.
- White chocolate and yoghurt topping - you can omit this altogether or drizzle melted white chocolate or icing on top if you prefer.
🧑🍳 Recipe steps
- Melt the butter and stir in the oats, golden syrup, brown sugar, ground almonds, and almond extract.
2. Pour the mixture into a greased baking dish and flatten with a large spoon until compressed evenly spread. Bake for 20 minutes until golden.
3. Place a small frying pan on a medium heat, add the flaked almonds, toast until they begin to brown and set aside when done.
4. Melt the white chocolate and stir in the yoghurt. Spread cherry jam onto the baked flapjacks once they are cool and add the melted white chocolate and yoghurt mixture. Use the back of a large spoon to form an even layer and scatter the flaked almonds on top. Leave to set in the fridge for a minimum of 2 hours.
👍 Top tips
- Grease and line the baking dish - do this and your flapjacks will be easy to remove from the baking dish when done, if you skip this step, it will be a lot trickier.
- Keep an eye on the flaked almonds - the flaked almonds will go from nicely brown to burnt very quickly when you are toasting them.
- Leave the flapjacks to set in the fridge for at least 2 hours - the yoghurt and white topping won't set unless it gets some quality time in the refrigerator. Factor this into your cooking time. I recommend whipping up a batch the day before.
🙋 FAQs
Bake flapjacks in a metal or ceramic baking dish that is around 3.6cm/1.4 inch deep. The size you need depends on the number of flapjacks you are making. A 25cm x 19cm (10 inch x 7 inch) dish will hold around 8 flapjacks.
Bakewell tarts are typically made with raspberry or cherry jam with an almond frangipane. Toasted flaked almonds are often scattered on top.
Leave baked flapjacks to cool on a wire rack before you cut them. If you cut them when they are still hot, and not fully set, they are more likely to fall apart.
Press the flapjack mixture down in the baking dish with the back of a large spoon before baking it. This compresses the mixture and gives you firm flapjacks that hold together. Flapjacks need time to cool and set when you remove them from the oven. Transfer them to a wire rack and don't cut them or add additional icing or toppings until they are cool.
The perfect flapjacks have a firm but chewy texture. They should be firm but not hard and they should not be so soft that they fall apart. Flapjacks can appear to be too soft when you first take them out of the oven, but they will harden more as you leave them to cool.
📦 Storage
Store the flapjacks in a tin or airtight container lined with greaseproof paper when set. They will keep for up to 5 days. The flapjacks can also be frozen for up to 3 months. Cut them into squares first and place them into a freezer bag or container with sheets of greaseproof or parchment paper between them so they do not stick together.
😋 Check out my other easy sweet treats
If you enjoyed these Bakewell Flapjacks you should check out my other sweet treats. My Raspberry And White Chocolate Cookies and Pistachio Date Balls are delicious and perfect for a picnic or packed lunch. I recommend my No Bake Mini Biscoff Cheesecake if you are after another dessert you can prepare ahead of time.
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
📖 Recipe
Recipe Card
Cherry Bakewell Flapjack
Equipment
Ingredients
- 120 g (½ cup) unsalted butter
- 220 g (2 ¾ cups) rolled oats
- 80 g (¼ cup) golden syrup
- 40 g (¼ cup) brown sugar
- 40 g (⅓ cup) ground almonds
- 1 teaspoon almond extract
- 2 tablespoon flaked almonds to top
- 4 tablespoon cherry jam
- 100 g (3.5 oz) white chocolate
- 50 g (¼ cups) Greek yoghurt
Instructions
- Turn on your oven to 180C or 350F.
- Grease a baking dish and line it with parchment paper. (note 1)
- Melt the butter on the stove or in the microwave.
- Stir in the oats, golden syrup, brown sugar, ground almonds, and almond extract.
- Spoon the oat mixture into the lined baking dish and use the back of a large spoon to flatten the top.
- Bake for 20 minutes until golden.
- Meanwhile, place a small frying pan on a medium heat and toast the flaked almonds for a few minutes until they begin to brown. Transfer them to a bowl when they are done and set aside.
- Remove the flapjack from the oven when it is golden brown. Leave it to cool for 10 minutes in the baking dish and transfer to a wire rack.
- Melt the white chocolate on the stove or in the microwave and stir in the yoghurt.
- Spread the jam evenly onto the baked flapjack before spreading the melted white chocolate and yoghurt onto top.
- Scatter the toasted flaked almonds on top and transfer to the refrigerator to cool for at least 2 hours.
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