Cherry Flapjacks

Chewy, soft, oaty cherry flapjacks bursting with glistening cherries and speckled with flecks of white coconut. And incredibly easy!

Flapjacks are the EASIEST and QUICKEST treat to bake ever!

In fact, they are so easy, it's hard to even call this baking!

Literally, you simply melt, mix and bake.

My main problem when it comes to making flapjacks is that I simply CANNOT resist them. I could honestly sit and chobble down the whole lot in one big and greedy sitting. As ever, it takes several attempts to perfect a recipe for the blog so, whilst very enjoyable, my waistline might need some remedial work next week.

But oh my word, these Cherry and Coconut flapjacks are absolutely delicious.

They are gorgeously chewy and you are treated to a sweet, glacé cherry in every bite. The dessicated coconut gives an extra chewy dimension and the flavours all go together perfectly.

I dare you to resist just the one once baked...

Jump to:

• Why is this the perfect recipe for Cherry Flapjacks?
• Ingredients and Substitutions
• Instructions
• Top Tips
• Variations
• Storage
• FAQ
• Linked Recipes
• 📖 Recipe
• Cherry Flapjacks
• 💬 Comments

Why is this the perfect recipe for Cherry Flapjacks?

Chewy, soft flapjacks ✔️

Full of soft, sweet glacé cherries ✔️

Chewy desiccated coconut ✔️

Great for lunchboxes/energy snack ✔️

Ingredients and Substitutions

What type of oats are best for flapjacks?

Porridge (Scottish) oats: produce soft and chewy flapjacks. They can be mixed with rolled oats if you prefer, to give a variance to consistency. However, rolled oats on their own can lead to flapjacks that fall apart easily because they are quite large. Instant oats are also a no-go.

Butter: you can use salted or unsalted butter in this cherry flapjack recipe. However, don't be tempted to use spreadable butter because it contains oil and can make flapjacks too greasy.

Soft brown sugar: is used for chewy flapjacks and gives a touch of caramel flavour. You can use any sugar you like, demerara sugar works particularly well.

Golden syrup: is used in flapjacks for three reasons, it binds the flapjacks, sweetens them and adds a gorgeous caramel flavour. You can substitute with honey or corn syrup.

Glacé cherries: are a must for these cherry flapjacks, you can use normal glacé cherries or morello glacé cherries, or even fresh or dried cherries (see “Variations”below).

Desiccated Coconut: this is grated, dried coconut. Shredded coconut works just as well so feel free to use this instead.

Large egg: adding an egg is key to ensuring our cherry and coconut flapjacks are soft and don't fall apart, it binds our flapjack mixture together. If you don't have an egg add 2 tablespoons of flour instead.

Instructions

Do your prep...

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First of all, weigh out your cherry and coconut flapjack ingredients and line your tin with greaseproof (parchment) paper.

Melt

Place your butter, sugar and golden syrup into your saucepan and melt gently on a low heat, stirring constantly.

As soon as everything has totally melted remove it from the heat.

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Mix

Stir in your porridge oats until fully mixed in.

Set aside to cool for 10 minutes, until at room temperature. You can place your saucepan onto a heatproof plate and cool it in your refrigerator to speed things up a bit. We cool the mixture because we don't want the heat to scramble our egg when we add it.

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Then mix in your halved cherries and coconut and finally your beaten egg.

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Bake

Transfer your flapjack mixture to your lined tin and bake for about 30 minutes until golden on top.

Remove from your oven and allow to cool for about 10 minutes before scoring the top of the flapjacks into 16 segments. Run your knife around the edge too, to ensure the flapjacks do not stick to the tin.

Leave to cool completely and then remove from the tin and cut up.

Enjoy! And try to do a better job of resisting them than I do! 😂

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Top Tips

• Like your flapjacks super chewy? Turn your oven down 10 degrees.
  
• Like youru flapcracks crisp and snappy? Turn your oven up 10 degrees.
  
• Use bulldog clips to secure the edges of your greaseproof (parchment) paper to the tin.
  
• Do not be tempted to use any other sort of oats, porridge oats make the very best flapjacks.
  
• Be careful not to bring your butter/syrup/sugar mixture to boiling point. This can affect the outcome of your flapjacks , leaving them a little hard. You should heat the mxture on a low heat, stirring consistently and remove as soon as melted. Cut your butter up small first, to speed up the process.

Variations

This recipe for cherry and coconut flapjacks can easily be changed up.

Fresh cherry flapjacks? Dried cherry flapjacks?

You can replace glacé cherries with fresh cherries. To do this, take 150 grams of cherries, remove the stones and cut them in half. Add half of your oaty flapjack mixture with coconut to your tin, cover with your cherries and then spread over your remaining flapjack mixture.

Or, you can use dried cherries, simply mix in 100 grams instead of your glacé cherries.

Or... mix up your oats

If you want to have a bit of variety to your oats use 200 grams of porridge oats (not instant oats) and 120 grams or rolled oats. This will give a difference in texture to your flapjacks.

In my Easy Healthy High Fibre Flapjack Bars I add lots of seeds and dried fruits and less golden syrup. So a little healthier…but still as tasty.

Or...toast your coconut.

Toasted coconut gives a delicious twist to your flapjacks. The best way to toast coconut is to spread it out evenly onto a large baking sheet and pop it into the oven at 180 centigrade (350 Fahrenheit) for 7-10 minutes.

Storage

One of the great things about flapjacks is that they keep so well.

These cherry and coconut flapjacks will last for up to 10 days stored in an airtight container.

If refrigerated they hold their shape a little better and will last a few more days.

They can also be frozen, though it can affect their texture and flavour.

FAQ

Linked Recipes

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