By Cherry Bakewell Flapjack recipe
Cherry Bakewell Flapjack is a modern British traybake that combines two classics: chewy oat flapjacks and cherry Bakewell tart.
Think buttery rolled oats, light brown sugar, and golden syrup layered with sweet cherry jam, ground almonds, and a drizzle of almond icing. Every square is soft, chewy, fruity, and nutty.
The Bakewell tart originates from the market town of Bakewell in Derbyshire, England, famous for its layers of jam, almond frangipane, and glace cherries. British flapjacks, on the other hand, are made from oats, butter, and syrup. This recipe brings both traditions together in one simple bake.
You’ll Love This Recipe:
- Ready in 35 Minutes: Only 10 minutes of hands-on prep.
- Family Favourite: Sweet cherry and almond flavour kids and adults love.
- Perfect Texture: Chewy oats, gooey jam centre, and crunchy flaked almonds.
- Better-for-You Treat: Made with rolled oats which are high in fiber, protein, iron, zinc and vitamin B1 to support gut health and help manage blood sugar.
Ingredients for Cherry Bakewell Flapjack
For the Oat Base
- Rolled Oats (Porridge Oats) – 250g / 2 ½ cups
- Ground Almonds – 75g / ¾ cup
- Unsalted Butter – 150g / 2/3 cup
- Light Brown Sugar – 75g / 1/3 cup
- Golden Syrup – 100g / 3 tbsp + 1 tsp – If you can’t find it, use honey
- Almond Extract – 1 tsp
- Pinch of Sea Salt
For the Filling & Topping
- Good-Quality Cherry Jam – 150-200g / ½ – ¾ cup
- Flaked Almonds – 25g / ¼ cup
- Glacé Cherries – 6-8, halved
- Icing Sugar – 50g / ½ cup – for the drizzle
How to Make Cherry Bakewell Flapjack—Step by Step
Step 1: Prepare the Dry Mix
Preheat oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a 20 cm / 8-inch square tin. In a large bowl, combine rolled oats, ground almonds, and a pinch of salt.
Step 2: Melt the Buttery Syrup
In a small saucepan over low heat, gently melt the butter, light brown sugar, and golden syrup together until smooth and combined. Do not boil. Remove from heat and stir in 1/2 tsp almond extract.
Step 3: Combine
Pour the melted butter mixture over the oats and stir until every oat is well coated.
Step 4: Create the Base Layer
Press HALF of the oat mixture firmly into your lined tin with the back of a spoon or spatula to create an even, compact base.
Step 5: Add the Cherry Jam Centre
Spread the cherry jam evenly over the base layer, leaving a small 1cm border around the edge. This stops the jam burning.
Step 6: Add the Top Layer
Loosely crumble and scatter the remaining oat mixture over the jam. Gently press to smooth the top. Sprinkle with flaked almonds.
Step 7: Bake
Bake for 20-25 minutes, until golden brown on top and the edges are bubbling slightly.
Step 8: Cool & Decorate
This is the most important step! Let the flapjack cool COMPLETELY in the tin on a wire rack. If cut hot, it will crumble.
Once cool, chill for 1 hour in the fridge for perfect squares.
Mix icing sugar with remaining 1/2 tsp almond extract and 1-2 tsp cold water to make a thick drizzle. Drizzle over the chilled flapjacks, then top each square with half a glacé cherry. Cut into 12 squares.
What Oats Work Best for Flapjack?
Use rolled oats or porridge oats for the best chewy texture. They hold their shape.
Avoid instant or quick oats. They often contain added milk powder and sugar and will make your flapjack mushy and overly sweet.
How to Store
Cool to room temperature first. Store in an airtight container at room temperature for 3 days, or in the fridge for up to 5 days. They taste amazing cold.
To Freeze: Freeze squares in a single layer for up to 3 months. Thaw overnight in the fridge.
Can You Make It Gluten-Free & Dairy-Free?
Yes. For a gluten-free version, use certified gluten-free rolled oats and check your jam and golden syrup labels. For a dairy-free version, swap the butter for a dairy-free block butter alternative. The taste is just as good.
Pro Tips for Perfect Flapjack Every Time
- Don’t Overbake: It will look soft and loose when it comes out of the oven. That’s normal. It firms up as it cools.
- Press Firmly: Really compact the base layer so you get clean layers.
- Chill Before Cutting: 1 hour in the fridge = bakery-perfect clean cuts.
Nutrition Information
Wondering about the nutrition in these Cherry Bakewell Flapjacks?
One square (1 of 12) is around 332 kcal, with 44g carbs, 15.8g fat, and 5.4g protein.
What makes this a better-for-you traybake? We use 250g of rolled oats which are naturally high in fibre and slow-release energy, plus ground almonds for healthy fats, vitamin E and protein. While it’s still a sweet treat thanks to the cherry jam and icing drizzle, it’s much more filling and balanced than a regular biscuit or cake bar.
If you’re looking for a lighter version, simply cut the tin into 16 smaller squares – that’s just 249 kcal per portion and still plenty satisfying with a cup of tea!
Frequently Asked Questions
Why is my flapjack hard instead of chewy?
You overbaked it. It should look slightly soft, pale golden, and bubbly at the edges when you take it out after 20-25 minutes. It will harden a lot as it cools. If you bake until it’s hard in the oven, it will be rock-hard later.
Can I use honey instead of golden syrup?
Yes! Use the same amount (100 g) of honey or maple syrup. Golden syrup gives that classic British buttery, caramel flavor, but honey works great and is easier to find outside the UK. The texture will be slightly softer.
What are the best oats for flapjack?
Always use rolled oats / porridge oats / old-fashioned oats. They hold their shape and give a chewy texture. Avoid instant oats, quick oats, or steel-cut oats—instant oats will make it mushy and sweet because they often contain added milk powder and sugar.
Can I use a different jam?
Absolutely. While cherry is classic Bakewell, this works beautifully with raspberry jam, strawberry jam, or apricot jam. Just use a good-quality jam with high fruit content so it doesn’t become too watery.