A flapjack is a baked bar made from oats, butter, sugar and golden syrup. They are often made with additional ingredients including chocolate, dried fruit, nuts or yoghurt and are a popular snack.

What type of baking dish should I use to bake the flapjacks?

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.

What flavour is Bakewell?

Bakewell tarts are typically made with raspberry or cherry jam with an almond frangipane. Toasted flaked almonds are often scattered on top.

Should I cut the flapjacks hot or cold?

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.

Why are my flapjacks falling 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.

Are flapjacks meant to be soft?

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.

Cherry Bakewell Flapjack (with a yoghurt white chocolate topping)

Description

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.

Ingredients

Scale

120g (or 1/2 cup) unsalted butter
220g (or 2 1/2 cups) rolled oats
80g (or 1/3 cup) golden syrup
40g (or 1/4 cup) brown sugar
40g (or 1/3 cup) ground almonds
1 tsp almond extract
2 tbsp flaked almonds to top
4 tbsp cherry jam
100g (or 3.5oz) white chocolate
50g 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.

Notes

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)