Sunday, 18 November 2018

Cherry bakewell flapjacks

Cherry bakewell vegan flapjacks

For a long time now (on and off through most of my adult life) I've been trying to find and develop the perfect flapjack recipe. When I say perfect, I mean perfect for my taste - I want to taste the golden syrup (my god I love that stuff), I want them to be sticky, but have a chewiness to them, and slightly edges. There's been many bad batches, many failures, but I finally think I've found the perfect balance and the perfect recipe. It also just so happens to be vegan - very adaptable :) Let's get started!

Flapjacks before icing


For the base flapjack, you'll need:

400g Porridge oats
200g Flora dairy free (this can be any spread/butter you like)
200g Light muscavado sugar (or do 100g of this, and 100g soft brown sugar)
200g Golden syrup

To make the bakewell flapjacks, you'll also need:

200g (one pot) of Glace Cherries, roughly chopped
75g Flaked almonds
1/2 mug icing sugar
Splash of water
(to make them more bakewell like, add a couple spoons of ground almonds)

Flapjack close up


(Preheat your oven to 200c or 180c fan)
1. Weigh your oats out and put them in a large bowl.
2. In a saucepan, add the sugar, golden syrup and Flora dairy free and melt it together on a low heat, stirring regularly.
3. Roughly chop the cherries and add to the oats.
4. Line a square 20cm baking tin with greaseproof paper/baking paper
5. Once melted, add to the porridge oats and add the almonds, stir well until all mixed together.
6. Add the mixture to the baking tin and pat down firmly with a spatula
7. Pop in the oven for 15-20 mins, until the edges are changing colour, then take out and allow to cool in the tin before removing onto a cooling tray or chopping board.
8. (optional) Once completely cooled, mix up your icing sugar with a touch of water until you get the right consistency, and drizzle over the flapjacks (I used a piping bag for this, but you could just dip a spoon and drizzle). Leave ideally overnight for the icing to set.
9. Eat them all, nom nom nom!

If you make them please let me know, I'd love to know what you think of them :)


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