Recipe: Rebecca Wilson's Cherry Bakewell Flapjacks - Recipes
British chef and Sunday Times Bestseller Rebecca Wilson shares her recipe for cherry bakewell flapjacks. Happy baking!
Ingredients
- 1 x 410g (14oz) can of prunes in fruit juice
- 2 tsp almond extract
- 100g (1 cup) ground almonds
- 350g (31 ⁄2 cups) rolled porridge oats
- 150g (2 ⁄3 cup) unsalted butter, melted
- 200g (11 ⁄4 cups) frozen dark sweet pitted cherries (unsweetened)
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