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Cherry Flapjack Recipe
This cherry flapjack recipe is stunningly tasty. The fruity, oaty squares are crisp on top, chewy and rich underneath, with bursts of fresh cherry flavour.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Desserts and sweet treats
Cuisine:
British
Diet:
Gluten Free, Vegetarian
Servings:
16
pieces
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Large heatproof bowl
Wooden spoon
Kitchen knife
Chopping board
Small roasting pan 28x23cm (11x9")
Ingredients
200
g
slightly salted butter
(plus a little extra for greasing the tin)
150
g
golden syrup
100
g
dark muscovado sugar (molasses sugar)
1
tsp
vanilla extract
150
g
morello cherries
(fresh or frozen) stoned weight, roughly chopped
450
g
rolled oats
125
g
icing sugar (powdered sugar)
1
tbsp
cherry juice
(I just saved what bled from the cherries during chopping)
1
medium free range eggs
Metric
-
Ounces
Instructions
Preheat the oven to 200C/390F (180C/355F fan assisted)
Put the butter, golden syrup, sugar and vanilla in a large microwave-safe bowl.
Heat in 30-second bursts, stirring between bursts, until the butter is dissolved and you have a dark liquid.
Add the oats. Stir until they're well coated.
Add the chopped cherries and mix well.
Add the egg and stir through, aiming to distribute it right through the mixture.
Transfer the mixture to the greased loaf tin and press down firmly all over.
Bake for 15 minutes, or until golden brown on top, then leave to cool completely.
Transfer to a chopping board.
Put the icing sugar and cherry juice in a small bowl. Mix to form a thick liquid icing. Add more water if necessary.
Transfer to a piping bag and snip off the very tip.
Drizzle the icing diagonally over the flapjacks. Allow to set.
Cut into 16 pieces with a sharp knife.
Video
Nutrition
Calories:
291
kcal
|
Carbohydrates:
42
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Cholesterol:
37
mg
|
Sodium:
97
mg
|
Potassium:
138
mg
|
Fiber:
3
g
|
Sugar:
23
g
|
Vitamin A:
333
IU
|
Vitamin C:
1
mg
|
Calcium:
26
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!