It’s no secret that cherry and almond are two of my favourite flavours. Combine them with the chewy texture of proper homemade flapjack and you have just about the best thing to accompany a big pot of tea, in my opinion. Warning: This recipe is unashamedly, tooth-achingly sweet.
Cherry and almond flapjacks
Makes 12 bars or 24 squares
275 g butter
125 g golden syrup
75 g light brown sugar
a few drops of almond extract
450 g rolled porridge oats
100 g marzipan, cubed
75 g glace cherries, halved
75 g flaked almonds
- Preheat the oven to 150⁰C (130⁰ fan), 300 F, gas 2 and line a 20 cm x 30 cm baking tin with greaseproof paper.
- Melt the butter, syrup and sugar together over a low heat until the sugar has completely dissolved, then stir in the almond extract.
- Take the pan off the heat and stir in the oats, followed by the marzipan, cherries and almonds. Tip the mixture into the prepared tin, then press it into an even layer with wet hands.
- Bake the flapjack for 25 – 30 minutes or until the outside edge has just started to turn golden and crisp. They will continue to cook and solidify after you take them out of the oven, so don’t overcook them (unless you like your flapjacks crunchy, of course).
- Score the flapjack into bars while it’s still hot, then leave to cool completely in the tin. Serve with the afore mentioned big pot of tea, preferably followed by a fairly vigorous walk to burn off some of the calories!
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