Cherry Flapjacks

Ingredients, Variations and Substitutions

To make these cherry flapjacks, you’ll need:

300g rolled porridge oats

115g caster sugar (or pale brown sugar)

35g golden syrup

180g butter (unsalted or salted)

1 teaspoon almond extract (optional)

200g glacé cherries, chopped

Ingredient Notes

Oats
Choose regular porridge oats for the best texture. Jumbo oats may break down more easily, and instant oats tend to be a bit too soft.

Sugar
Caster sugar works wonderfully, though light brown sugar creates a slightly deeper flavour.

Golden Syrup
This ingredient is responsible for the flapjacks’ signature sticky feel and helps them stay together.

Butter
I typically use unsalted butter, but salted butter—or even margarine—will still work.

Almond Extract (Optional)
Cherry with almond is a well-loved pairing. It delivers a lovely Bakewell-style note, though it’s fine to leave it out.

Glacé Cherries
Cut them up well to ensure there’s some in every mouthful, and to prevent them from sticking together in clumps.

Variations

Cherry and Almond Flapjacks – Stir in almond extract for a classic Bakewell flavour.

Cherry and Coconut – Swap out a small handful of oats with desiccated coconut for a twist in texture and taste.

For soft and chewy flapjacks: bake for a touch less time.

For crispier flapjacks: bake for a little longer.