Cherry Bakewell flapjacks
MAKES 16
For the flapjack base
150g unsalted butter
120g light brown sugar
80ml golden syrup or honey
¼tsp almond extract
200g rolled oats
80g ground almonds
For the filling
200g cherry jam or cherry compote
For the topping
200g white chocolate, broken into pieces, melted and cooled slightly
100g cherry jam or cherry compote
1 For the flapjack base and filling: Preheat the oven to 180°C/Gas Mark 4 and line a 20cm square baking tin with non-stick baking paper.