Cherry Bakewell Flapjack
An easy cherry Bakewell flapjack recipe. Soft and chewy almond flavoured flapjacks with cherry jam and a white chocolate and yoghurt topping.
Servings: 8 flapjacks
Calories: 408kcal
Equipment
Ingredients
- 120 g unsalted butter
- 220 g rolled oats
- 80 g golden syrup
- 40 g brown sugar
- 40 g ground almonds
- 1 teaspoon almond extract
- 2 tablespoon flaked almonds to top
- 4 tablespoon cherry jam
- 100 g white chocolate
- 50 g 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.
Nutrition
Serving: 1flapjack | Calories: 408kcal | Carbohydrates: 47g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 35mg | Sodium: 23mg | Potassium: 203mg | Fiber: 4g | Sugar: 26g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg