top of page
  • Sarah L Samuels

Bakewell Flapjack

Updated: Jun 5


I am not sure why it took me so long to make a Bakewell Flapjack with my love of Bakewell tarts and anything with almonds!!! I was actually doing my shopping when I spotted some in the cake section and made a mental note to go home and make my own!


So here it is my very popular flapjack recipe with glacé cherries, almond extract and a few flaked

almonds for some crunch. They really do taste amazing and I will be making them regularly.




This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack. I have lots of different flapjack flavours on my website so why not take a look. My original Sarah’s Flapjack is one of the most viewed recipe on my website!

To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or Gas mark 3 then line a 9” x 9” (23cm x 23cm) square tin with baking parchment.



In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.



Leave to cool slightly.



Weigh the porridge oats, flaked almonds, almond extract and glacé cherries into a large bowl.


Then add the cooled melted butter mixture into the oats and mix until fully combined. Put the oat mixture into the tin and smooth/ flatten using a palette knife. This is the one I use available on Amazon.



Finally bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools so don’t be tempted to cook any longer.



Leave to set in the tin then cut into squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.





Bakewell Flapjack

Sarah’s Servings: 16

Sarah's skill: Easy

Baking time: 20 minutes

Ingredients:


225g Butter

180g Light Brown Sugar

150g Condensed Milk

65g Golden Syrup

375g Porridge Oats

75g Flaked Almonds

2 tsp Almond Extract

150g Glacé Cherries


Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) Gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.

  4. Weigh the porridge oats, flaked almonds, almond extract and glacé cherries into a large bowl.

  5. Then add the cooled melted butter mixture into the oats and mix until fully combined.

  6. Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.

  7. Leave to set in the tin then cut into squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.


Equipment Used







Sarah’s extra slice……

Do not bake for more than 20 minutes.


It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.


This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.


580 views0 comments

Recent Posts

See All

Comments


bottom of page