I feel like you don’t really see people eating flapjacks anymore. They’ve dropped out of fashion and have been discarded in favour of the American style cookie, which is super popular at the minute in the viral bakeries. I think they are missing a trick!

The term ‘flapjack’ has been around in the UK since the 1600’s to describe a pancake, but since the 1930’s has come to refer specifically to these delicious oaty bars. This version is flavoured with cherries and almond essence to mimic the flavours of a cherry bakewell. Sticky, sweet and perfect with a mug of tea.

Serves 12

720g (1lb 5oz) oats
300g (10½ oz) margarine
250g (9oz) golden syrup
200g (7oz) caster sugar
1 tsp almond extract
150g (5½ oz) glace cherries
50g (1¾ oz) flaked almonds
150g (5½ oz) icing sugar

Preheat the oven to 160°C/Gas Mark 3. Place the margarine, golden syrup, almond extract and sugar into a saucepan over a medium heat. Once the mixture starts to melt, give it a stir.

Once completely melted and combined, gradually add the oats until all the liquid has been soaked up and the oats are thoroughly combined. Add the cherries, then gently mix.

Tip into a lined tin and gently smooth out the oat mix until it’s an even layer. It should be just under the lip of the tray in thickness. Top with the flaked almonds.

Bake for around 25-30 minutes, or until lightly coloured and set.

Remove from the oven and leave to cool before portioning.

Mix just enough water with the icing sugar to make a thick but pourable icing, then drizzle onto the flapjack when cooled.