Cherry Flapjack Recipe (2024)

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.

They're honestly SO good. Here's how to whip up a batch.

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 all the oat are well coated.

Add the chopped cherries.

Mix well.

Add the egg.

Stir through, aiming to distribute the egg 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.

Are you tempted to try these flapjacks at home?

If you enjoyed this recipe, why not try these vanilla flapjacks next?

Pointers, tricks and troubleshooting tips for the perfect cherry flapjack

Is cherry flapjack easy to make?

Making this cherry flapjack is so simple, you’ll have a batch whipped up in no time. Cherry flapjack is the perfect sweet treat to make ready for a weekend outdoors with the kids. You most likely have all the ingredients ready and waiting in the cupboards so get baking!

Start by turning on the oven so it has time to come up to temperature while you get the flapjack mix ready. Melt the butter with the golden syrup, sugar, and vanilla extract to create a dark glistening liquid ready to combine with the oats and chopped cherries. Finally, add an egg into the flapjack, stir well so the egg can work its magic, binding everything together to help create that perfect balance of crispy and chewy flapjack. Press the mixture into a greased oven tray and bake in the oven for about 15 minutes until beautifully golden around the edges.

Leave in the tin to cool while you make the pretty pink cherry icing to decorate. Chop into 16 pieces and get outside.

Will I need any special equipment for this cherry flapjack recipe?

This is a pretty straightforward flapjack recipe so you should be able to easily find everything you need in most kitchens.

To start, you will want the basics like weighing scales and measuring spoons, a large microwave-safe bowl, and a spoon to stir everything together. A chopping board and knife are needed to prepare the cherries and don’t forget to save any juice ready for the icing.

You’ll also need a small oven tray to cook the flapjack in and a piping bag to decorate once it’s cooled. If you don’t have a piping bag, an artful drizzle off the back of a teaspoon will work just as well.

On the recipe card at the bottom of this page you'll find a full list of suggested equipment.

Where can I buy morello cherries?

Morello cherries are a slightly sour variety of cherries that work so well at offsetting the sweetness in this flapjack.

They are also a beautifully rich dark purple red colour which looks so striking in dishes. You should be able to find these, or more widely available sweet cherries which would work well too, easily in the supermarket. Cherries are in season in the UK around July and August. I like to have a bag of frozen cherries in the freezer ready to make these flapjacks at any time of year.

Is this cherry flapjack suitable for vegetarians?

Yes, all of the ingredients in this cherry flapjack are vegetarian.

If you are not used to cooking or baking for vegetarians it's always a good idea to check the labels on everything to make sure that they are suitable. And don’t forget to check anything else you are serving with this flapjack.

Is this cherry flapjack suitable for vegans?

This cherry flapjack is made with dairy butter and egg so would not be suitable for vegans. I haven’t tested this recipe using vegan alternatives yet but you could give it a go if you want to make vegan cherry flapjack instead.

To replace the butter use a vegan alternative with a high-fat content, around 80%, this will be most similar to butter. Using vegan margarine might add too much moisture to the flapjack making it go soggy, they often contain more water than the butter alternatives.

The eggs can be replaced with one of the following options (each = 1 egg, so multiply as needed for any given recipe):

• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

If you are going to make a vegan version of these cherry flapjacks, then make sure to double-check all of your ingredients labels to see if they are suitable. Don't forget to also check anything extra you intend to serve the flapjack with.

Is this cherry flapjack gluten-free?

You can easily make sure this flapjack is gluten-free by using gluten-free certified oats.

Oats themselves are naturally gluten-free, but due to production methods, they can become cross-contaminated if they are packaged somewhere that also handles wheat flour.

This potential contamination can be dangerous for people with severe gluten allergies or celiac sufferers so check the packet to make sure your oats are gluten-free.

Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to also check anything extra you intend to serve with your flapjack.

Is cherry flapjack keto-friendly?

As with most sweet treats this flapjack is too high in carbohydrates with about 42g per slice to be workable for a keto diet.

Is cherry flapjack healthy?

This flapjack contains quite a bit of fat and sugars so should be enjoyed in a sensible portion as a treat from a balanced healthy diet. If you wanted to reduce the calories per portion slightly you could cut the flapjack into smaller squares, making it last a bit longer too! Another way to reduce the calories ever so slightly would be to skip the icing and just leave the flapjacks plain on top.

Head down to the recipe card below where you’ll find some more detailed nutritional information. All figures are estimates based on publicly available data.

Is this cherry flapjack safe to eat while pregnant?

There is nothing in these flapjacks that would usually pose a risk to a pregnant woman. Make sure the butter is made with pasteurised milk and the eggs have been stored correctly. Advice regarding egg safety does differ depending on where you live because eggs are handled differently in different countries so please check information local to you.

Make sure all the ingredients are in good condition and the flapjack is prepared and stored safely and hygienically.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

Is cherry flapjack suitable for babies and toddlers?

No, these flapjacks are too high in sugar for babies and toddlers. The NHS explains why here.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with cherry flapjack?

Cherry flapjack is perfect for an energy boost on a country walk with some fresh air or equally as tasty snuggled up at home with a good cup of tea. The kids love them with a glass of milk as a treat after school.

Can I make this recipe without morello cherries?

If you can’t get hold of morello cherries specifically, any other fresh or frozen cherries will work just as well. I haven’t tried this recipe with glace cherries but they should work too. Keep in mind using glace cherries would increase the amount of sugar per portion though.

Perhaps cherries aren’t your thing, then you could try other soft fruits instead. This recipe hasn’t been tested with other fresh fruit but you could try using blueberries or raspberries instead.

I haven’t got dark muscovado sugar, can I use white granulated sugar?

The sugar section in the supermarket can be a bit of an overload with light browns, dark browns, caster sugar, granulated. The darker the colour of sugar the more molasses it contains, this is the treacly toffee flavour you get from dark sugars. Lighter and white sugar have had the molasses removed either slightly or completely leaving just sweet sugar without so much flavour.

For me, the dark muscovado sugar is this recipe's secret weapon, and without it, the flapjack won’t have the lovely subtle toffee undertone that the molasses from the sugar brings.

Using white granulated sugar will of course work ok but the flapjacks will be sweet without the extra flavour and will have an extra grainy texture. Muscovado sugar has a slightly moist texture and combines really well with golden syrup and butter. Using regular granulated or even brown granulated sugar you will find gives a grainy crunch to the flapjacks where the sugar isn’t fully incorporated.

Can I add extra fruit to these flapjacks?

Adding more fruit into these flapjacks might be a tricky task. If the mixture is overloaded with fruit it won’t hold together properly when it’s baked and you’ll end up with granola or crumble topping rather than firm flapjacks.

You could try and use applesauce as an egg replacement but I haven’t tested this recipe so I’m not sure how it will turn out. Why not serve the flapjack with some extra fresh cherries to nibble on the side.

How should I store my cherry flapjack?

Allow the flapjack to cool, and the icing to set before transferring your flapjack pieces into an airtight container.

If you want to stack them on top of each other check the icing has actually set otherwise they will stick together. Perhaps use some greaseproof paper to separate the layers.

Keep the container in a cool spot out of direct sunlight, in the cupboard or pantry would be ok. As this flapjack is made with fresh cherries, if you want to keep it for more than a couple of days it's best to store it in the fridge.

How long does cherry flapjack keep?

When stored correctly in an airtight container this flapjack will keep for up to 5 days in the fridge, or 2 days in the pantry.

Can I leave this cherry flapjack out on the counter?

Other than cooling, this flapjack needs to be kept in an airtight container to keep it fresh and reduce the risk of bacteria spreading on it. Don’t leave it out for long periods of time, serve what you want to, and put the rest away for later. It’s best to keep this flapjack in the fridge as it contains fresh fruit.

Can I make cherry flapjack ahead?

This flapjack keeps for a few days so can be made ahead if necessary. As with most bakes, they are the tastiest when freshly made so make them no more than a day ahead. Keep the flapjack in an airtight container until you are ready to serve.

If you want to get really ahead or make a double batch this flapjack also freezes well, see notes below on how best to freeze your flapjack.

Can I keep cherry flapjack in the refrigerator?

I wouldn’t usually keep flapjack in the fridge but this recipe contains fresh cherries so keeping it in the fridge would mean it lasts for a few more days. Put your flapjack in an airtight container and it will keep for up to 5 days in the fridge.

Can I freeze cherry flapjack?

Yes, this flapjack freezes well, you could even make a double batch and freeze half.

It’s great to have in the freezer so you can just get out a couple of pieces as and when you need them.

Make sure to freeze on the day of making, once the flapjack has cooled, icing set and you’ve cut it into slices find a suitable size container. Put your flapjacks in with a little space between each one so they don’t all stick together. If you want to layer up more into the same box, divide each layer with a piece of parchment or greaseproof paper.

Label the box with the date and flavour flapjack so you can find them later on. These flapjacks will keep for up to 2 months in the freezer.

What is the best way to defrost cherry flapjack?

It’s best to defrost these flapjacks slowly at a low temperature. This is because they are not being reheated, so it's important they thaw out in the fridge rather than out on the counter to reduce the risk of bacteria spreading.

Pop the flapjacks you want to defrost onto a plate or into a container and put them in the fridge so they can thaw out overnight.

Once defrosted, consume within 24 hours and do not refreeze already frozen flapjack.

Can I make this cherry flapjack recipe in a different quantity?

This recipe makes 16 pieces of flapjack and uses 1 egg so you can easily make more if you want to.

If you need to make less you can, but it’s a bit tricky to get half an egg. Perhaps consider freezing any extra you don’t need right away rather than trying to make less.

It’s really easy to change the amounts of the recipe to make a different quantity.

Look for the recipe card below. You'll see the servings near the top left. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

Can I make cherry flapjack in a different tin/tray?

Any small oven dish will do to bake your flapjacks in. Obviously it's important to use one with sides rather than a flat baking sheet.

Keep in mind that if the sides are particularly high on your chosen dish the flapjack might turn out a bit softer, and vise versa if it's a very shallow tray the flapjack is more likely to dry out.

The shape of the tray doesn’t really matter. I've made flapjack in cake tins before and it turned out ok, you just end up with different shaped pieces at the end.

Whatever you choose to use, make sure to grease it well so the flapjack doesn’t get stuck, and leave the flapjack to cool in the tin.

Can I make this cherry flapjack in a stand mixer such as a KitchenAid or Kenwood Mixer?

There isn't too much mixing and no vigorous whisking needed for this recipe so I usually just use a wooden spoon. Of course, if you find it easier to use a freestanding mixer then go right ahead.

Use the paddle attachment, and mix on medium speed until everything is well combined. Scrape down the insides of the bowl with a silicone spatula to make sure all the ingredients are incorporated, and check there’s nothing stuck at the bottom of the bowl.

Can I make cherry flapjack with a food processor?

A food processor isn’t really the right bit of kit to make this flapjack as it will cut the oats and cherries up. Stick with a good old fashioned bowl and spoon.

How can I make sure this cherry flapjack is perfectly baked?

For something so simple, flapjack can be a bit of a tricky thing to bake if the balance of ingredients is slightly off or it’s in the oven too long. Here are a few extra tips to make sure your flapjack turns out just how you like it.

Step one, turn the oven on, a preheated oven is always a must when baking flapjack, it doesn’t take very long to cook so every minute in the oven needs to count. Make sure to use the right settings, taking into account if your oven is fan assisted.

On to the mixture, weigh everything out carefully so you get the right balance of wet and dry ingredients. When melting the butter into the sugar and syrup try not to get it too hot, and if it is quite warm leave it to cool for 10 minutes before mixing into the oats. We’re adding an egg to this flapjack to help bind everything together and to give it a lovely golden crisp top. If the butter mixture is too hot it might start to cook the egg!

Once the mixture is well incorporated, pile it into the greased oven dish. You can also line your oven tray with greaseproof paper if you really want but a well-greased dish should be enough to stop it from sticking. Press the flapjack into the tin so it's nice and firmly in.

Bake in the middle of the oven for 15 minutes, you can turn the tray half way through if your oven is hotter at the front or back which will give you a more even bake.

You’ll know the flapjack is done when it's lovely and golden on top and just starting to turn slightly darker around the edges. If you like soft chewy flapjack, cook it for a little less time, and for really crunchy flapjack cook for a little longer. I find this recipe is a perfect inbetween with crunchy top and softer underneath.

Leave the flapjack to cool in the tray. It will firm up and be much easier to get out once it has cooled.

Whilst the flapjack is cooling you can prepare the icing. I love using the cherry juice to make the icing for this flapjack, it gives such a beautiful natural pink, rather than using food colours that can be a bit garish on top of classic flapjack. If you don’t have enough juice to make the icing the right consistency add a little bit of water.

I like to use a piping bag to create a neat diagonal pattern. If you’re not very confident with piping icing this is a great one to practice on. And if piping really isn’t your thing you can simply drizzle the icing over with a spoon in a free-form artistic way instead.

Leave the icing to set before you slice up the flapjack so you don’t smug it with the knife.

Why did my flapjack turn out dry and crumbly?

The ratios of wet and dry ingredients are important in a flapjack, too many oats and fruit will mean the flapjack doesn’t hold together well. We are counteracting this by adding an egg to the mix which really helps hold together this fruity flapjack. If you’ve missed out on the egg or not added enough butter or syrup these flapjacks might turn out dry.

Another reason the flapjack will dry out is if you use a tray too large, or with very shallow sides, the flapjack will be spread too thinly and will dry out in the oven creating more of a granola than a flapjack.

It’s also important to press the flapjack into the tin to bind everything together before it bakes, if you just pile it in and leave it there will be air gaps that make the flapjack crumble apart.

Allow the flapjack time to cool in the tray and set properly, it will still be crumbly when you first get it out of the oven so will fall apart if you try and take it out too soon.

Why did my flapjack turn out stodgy and too soft?

Stodgy soft flapjack is some people's idea of heaven. But if that's not what you are aiming for it might have been caused by too much moisture in the mix, or the flapjack not having long enough to cook properly.

Carefully weigh out the ingredients before you start, once everything is mixed in the flapjack will be quite wet and sticky, the oats should absorb this as the flapjack cooks. If you think your mixture is really too runny and wet you could try adding a bit more oats, be careful not to take it the other way and end up too dry!

Make sure to preheat the oven, this flapjack only takes about 15 minutes to cook so the oven needs to be hot right from the start. If your flapjack still looks pale and uncooked after 15 minutes, return it to the oven for 5 minutes, or until it's done.

A lot of flapjack recipes use dried fruits and nuts as added extras, here we are using fresh cherries so the mix might turn out a little softer than your usual flapjack.

How can I add/change the flavours in this flapjack?

A classic companion to cherries is often chocolate, so you could add some chocolate chunks into the mix, keeping the total amounts of extras the same. For example instead of adding 150g of cherries, add 100g cherries with 50g of chocolate chips. Another great way to add chocolate is on top, melt some chocolate and either give a thin coating all over, or drizzle and decorate instead of the icing.

You can of course change this completely by using different fruit flavours, I haven’t tested any other fresh fruits but firm berries like blueberries should work well or peaches perhaps.

If you want to keep your flapjack a little longer use dried fruit or nuts in different combinations. Just make sure not to overload the mixture and keep it to the same amounts as the cherries.

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