Instructions

MAKE THE FLAPJACK BASE:
1. Preheat oven to 350°F (175°C). Line 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In large bowl, combine oats, flour, ground almonds, both sugars, and salt, mixing well to distribute ingredients evenly.
3. In small saucepan, melt butter with golden syrup over medium heat, stirring until completely combined and smooth.
4. Remove from heat and stir in almond extract and vanilla extract.
5. Pour warm butter mixture over oat mixture and stir thoroughly until all ingredients are well coated and mixture holds together when pressed.

PREPARE THE CHERRY JAM LAYER:
6. In small bowl, stir cherry jam with lemon juice until smooth and well combined (this reduces sweetness and improves spreadability).
7. Roughly chop dried cherries into quarter-sized pieces for even distribution.

ASSEMBLE AND BAKE:
8. Press half of the oat mixture firmly and evenly into prepared pan using back of large spoon, creating compact base layer.
9. Using offset spatula, spread cherry jam mixture evenly over oat base, leaving small border around edges.
10. Sprinkle chopped dried cherries evenly over jam layer.
11. Distribute remaining oat mixture over cherries and jam, pressing gently to seal layers without compacting too heavily.
12. Bake 22-25 minutes until golden brown on top and edges are set (center should be firm to gentle touch).
13. Cool completely in pan on wire rack for at least 2 hours before icing (this prevents cutting disasters and icing from melting).

MAKE THE BALANCED ICING:
14. In medium bowl, sift powdered sugar to remove lumps.
15. Gradually whisk in milk, starting with 3 tablespoons, until smooth and pourable but not too thin (consistency should coat back of spoon but drip easily).
16. Whisk in almond extract and vanilla extract until well combined.
17. If desired, add 2-3 drops pink food coloring for traditional Bakewell appearance, mixing until evenly colored.

FINAL ASSEMBLY:
18. Test that flapjacks are completely cool to touch before icing (warm base will cause icing to melt and become messy).
19. Using spoon or squeeze bottle, drizzle icing evenly over surface in thin, decorative lines or zigzag pattern rather than thick coating.
20. While icing is still wet, arrange fresh cherries or dried cherries decoratively across surface.
21. Sprinkle sliced almonds over icing for authentic Bakewell appearance and added texture.
22. Using small spoon, add tiny dots of additional cherry jam around cherries for color contrast.
23. Allow icing to set completely, about 30 minutes at room temperature, before cutting.

CUTTING AND SERVING:
24. Remove from pan using parchment overhang and place on cutting board.
25. Using sharp knife, cut into 16 even squares, wiping knife clean between cuts for neat edges.
26. Store covered at room temperature for up to 3 days, or refrigerate for longer storage.

SERVING NOTES:
Best served at room temperature for optimal texture
Can be made 1 day ahead without icing; add icing and garnish on day of serving for best appearance