Cherry Flapjack
Cherry Flapjack is soft and chewy or crisp and crunchy depending on how long you cook it.
Servings: 20 pieces
Ingredients
- 165 g butter
- 125 g soft brown sugar
- 2 tablespoons golden syrup (60g)
- 100 g glacé cherries
- 250 g rolled porridge oats, not jumbo oats
- Pinch of salt
- Pinch of ginger
Instructions
Preparation:
- Preheat the oven to 200°C/ 180°C fan/ gas mark 6/ 400°F
- Grease the baking tin and line the bottom with greaseproof paper or magic liner
For the cherry flapjack:
- Weigh the butter, sugar and syrup into a large saucepan. Heat the mixture on a low heat, stirring often, until the butter is melted
- Meanwhile cut the cherries into quarters.There's no need to wash them
- Remove the pan from the heat and stir in the cherries.The butter will coat them so they aren't sticking together
- Stir the oats, salt and ginger into the saucepan and ensure everything is thoroughly mixed together
- Turn the mixture into the prepared baking tin. Spread evenly and firm down with the back of a spoon. Pull the mixture off the sides of the baking tin with the edge of the spoon
- Cook for about 20 minutes until a light golden colour for a soft flapjack. Leave for an extra 5 minutes if you prefer your flapjack crisper
- Run a palette knife around the edge of the tin then, after 5 minutes, mark the flapjack into bars or squares
- Leave in the tin until almost cold, then cut into pieces.
Notes
Everyday Cooks tips:
- Don’t be tempted to leave out the ginger. It adds flavour without being ‘gingery’
- I like to cut this into different sized pieces to cater for different appetites