Written by

Lauren Flitcroft


April 1, 2020
"In times of crisis, we can always rely on the methodical calmness of baking."

Bakewell Flapjacks (v)




180g butter (I use Pure vegan spread)

125 light brown sugar

2 tbsp golden syrup 

350g porridge oats 

2 tsp almond extract 

Handful of glacé cherries chopped/chopped in half

Handful of lightly toasted flaked almonds


To decorate:

Basic glace icing: 60g icing sugar + a few drops of water and almond extract

Handful of flaked almonds lightly toasted




Preheat the oven to gas mark 4, grease a baking tin and line with baking paper.


  1. Blitz half of the oats in a blender (I use my NutriBullet!)
  2. Place spread, syrup and sugar into a large pan over medium heat and stir until spread melts and sugar dissolves. Add almond extract.
  3. Remove pan from heat and stir through the oats. Press mixture into the tin and scatter the glacé cherries on top, pushing them into the flapjack – as many as you like.
  4. Bake for around 30 minutes, until golden brown. Remove from the oven and cool in tin.
  5. Place the icing sugar into a bowl and gradually add drops of water and a couple of drops of almond extract.
    Mix until the icing becomes thick enough to coat the back of a spoon. If necessary, add more water (a drop at a time) or icing sugar to adjust the consistency.
  6. Once the flapjack is cool, drizzle the icing on top in a zigzag pattern or however you like. Sprinkle over the flaked almonds and dust with icing sugar to finish.


Store in an airtight container for up to a week.  

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