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Cherry Bakewell Flapjack

Cherry Bakewell Flapjack

  • Author: Helen
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 +min 2 hours chilling
  • Yield: 8 1x


An easy cherry Bakewell flapjack recipe. Soft and chewy almond flavoured flapjacks with cherry jam and a white chocolate and yoghurt topping. 

Serves 8.  Use the scaling buttons below to double or triple the quantity.


  • 120g (or 1/2 cupunsalted butter
  • 220g (or 2 1/2 cups) rolled oats
  • 80g (or 1/3 cupgolden syrup
  • 40g (or 1/4 cupbrown sugar
  • 40g (or 1/3 cupground almonds
  • 1 tsp almond extract
  • 2 tbsp flaked almonds to top
  • 4 tbsp cherry jam
  • 100g (or 3.5oz) white chocolate
  • 50g Greek yoghurt


  1. Turn on your oven to 180C or 350F.
  2. Grease a baking dish and line it with parchment paper. (note 1)
  3. Melt the butter on the stove or in the microwave.
  4. Stir in the oats, golden syrup, brown sugar, ground almonds, and almond extract.
  5. Spoon the oat mixture into the lined baking dish and use the back of a large spoon to flatten the top.
  6. Bake for 20 minutes until golden.
  7. 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. 
  8. 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.
  9. Melt the white chocolate on the stove or in the microwave and stir in the yoghurt.
  10. Spread the jam evenly onto the baked flapjack before spreading the melted white chocolate and yoghurt onto top.
  11. Scatter the toasted flaked almonds on top and transfer to the refrigerator to cool for at least 2 hours.


  • This recipe has been tested with size 25cm x 19cm (10 inch x 7 inch) baking dish.
  • Category: sweet
  • Method: Baked
  • Cuisine: British

Keywords: Cherry Bakewell Flapjack (with yoghurt white chocolate topping)