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It’s been a long time since I’ve baked for you, so enjoy these cherry Bakewell flapjacks! If you were the lovely lady in the supermarket who stopped me, I thank you again and again. Once I realised how kind you were to me, you really did make my day. Remember to repeat the kind things you say to others, to yourselves. Have a lovely weekend 💙 Cherry Bakewell flapjacks 225g unsalted butter 1/2 tsp sea salt 175g light brown soft sugar  175g golden syrup  400g porridge oats 75g flaked almonds 200g glacé cherries, halved (reserve some for decoration 2 tsp almond extract 1 jar of seedless raspberry jam 1 sachet of powdered gelatine  200g royal icing Preheat your oven to 190ºc/170ºc fan and grease and line a 9” square baking tin. Melt together the butter, salt, sugar, and golden syrup until gently bubbling. Remove from the heat. In a large bowl, combine the porridge oats, flaked almonds, cherries, and almond extract. Stir through the hot butter mixture then transfer this mix to the baking tin and press down gently. Bake for 25 minutes until golden. Bloom the gelatine in 2 tablespoons of cold water. Warm the jam gently in a saucepan, then stir in the gelatine. Allow to cool for 10 minutes before pouring this over the flapjack. Cool the entire thing until the jam sets. Reserve a little of the Royal icing and colour it pink before loading it into a piping bag. Pour the remaining icing over the top of the flapjack. Pipe lines of the pink icing over the top and use a cocktail stick to create a pattern. Decorate the top with the remaining cherries and let the icing set, preferably overnight. Cut into squares and enjoy.  #baker #Recipe #adhd #adviceoftheday #happy
It’s been a long time since I’ve baked for you, so enjoy these cherry Bakewell flapjacks! If you were the lovely lady in the supermarket who stopped me, I thank you again and again. Once I realised how kind you were to me, you really did make my day. Remember to repeat the kind things you say to others, to yourselves. Have a lovely weekend 💙 Cherry Bakewell flapjacks 225g unsalted butter 1/2 tsp sea salt 175g light brown soft sugar 175g golden syrup 400g porridge oats 75g flaked almonds 200g glacé cherries, halved (reserve some for decoration 2 tsp almond extract 1 jar of seedless raspberry jam 1 sachet of powdered gelatine 200g royal icing Preheat your oven to 190ºc/170ºc fan and grease and line a 9” square baking tin. Melt together the butter, salt, sugar, and golden syrup until gently bubbling. Remove from the heat. In a large bowl, combine the porridge oats, flaked almonds, cherries, and almond extract. Stir through the hot butter mixture then transfer this mix to the baking tin and press down gently. Bake for 25 minutes until golden. Bloom the gelatine in 2 tablespoons of cold water. Warm the jam gently in a saucepan, then stir in the gelatine. Allow to cool for 10 minutes before pouring this over the flapjack. Cool the entire thing until the jam sets. Reserve a little of the Royal icing and colour it pink before loading it into a piping bag. Pour the remaining icing over the top of the flapjack. Pipe lines of the pink icing over the top and use a cocktail stick to create a pattern. Decorate the top with the remaining cherries and let the icing set, preferably overnight. Cut into squares and enjoy. #baker #Recipe #adhd #adviceoftheday #happy

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