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.