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A stack of pieces of Cherry Flapjack on a white plate
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Cherry Flapjack

Cherry Flapjack is soft and chewy or crisp and crunchy depending on how long you cook it.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Teatime
Cuisine: British
Keyword: Cherry flapjack, Flapjack
Servings: 20 pieces
Author: [email protected] Cooks


  • 165 g butter
  • 125 g soft brown sugar
  • 2 tablespoons golden syrup (60g)
  • 100 g glacé cherries
  • 250 g rolled porridge oats, not jumbo oats
  • Pinch of salt
  • Pinch of ginger



  • Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F
  • Grease the baking tin and line the bottom with greaseproof paper or magic liner

For the cherry flapjack:

  • Weigh the butter, sugar and syrup into a large saucepan. Heat the mixture on a low heat, stirring often, until the butter is melted
  • Meanwhile cut the cherries into quarters.
    There's no need to wash them
  • Remove the pan from the heat and stir in the cherries.
    The butter will coat them so they aren't sticking together
  • Stir the oats, salt and ginger into the saucepan and ensure everything is thoroughly mixed together
  • Turn the mixture into the prepared baking tin. Spread evenly and firm down with the back of a spoon. Pull the mixture off the sides of the baking tin with the edge of the spoon
  • Cook for about 20 minutes until a light golden colour for a soft flapjack. Leave for an extra 5 minutes if you prefer your flapjack crisper
  • Run a palette knife around the edge of the tin then, after 5 minutes, mark the flapjack into bars or squares
  • Leave in the tin until almost cold, then cut into pieces.


Everyday Cooks  tips:

  • Don’t be tempted to leave out the ginger. It adds flavour without being ‘gingery’
  • I like to cut this into different sized pieces to cater for different appetites
Store for up to 10 days in an airtight tin or plastic container