Cherry Flapjack
This is an inexpensive family favourite. These little bars will keep for up to two weeks in a tin but in my house they don’t last that long. Great for kids when they come in from school, a packed lunch treat and great with a cuppa in the afternoon.
Makes 16 pieces
Ingredients
100g Margarine or butter
3 tbsp golden syrup
100g Demerera sugar
160g Porridge Oats
40g Dessicated Coconut
1 tsp almond extract (brings out the cherry flavour)
80g Glace cherries chopped – about 12 (I use Morello Glace cherries which are darker and packed with flavour)
Share
Preparation
You will need an oblong tin about 4cm deep – mine measures 26cm x 18cm. I find a piece of reusable baking parchment the very best for lining the tin. It can be washed and used again and again.
Preheat the oven to 180 degrees.
In a medium saucepan melt the margarine/butterand golden syrup – don’t allow the mixture to boil. Take it off the heat then stir in the sugar then the coconut and finally the oats, extract and cherries. Mix well so that all the dry ingredients have absorbed moisture.
Transfer to the prepared tin and smooth with the back of a spoon or an angled palette knife.
Bake in the oven for 20 minutes until golden brown.
Leave for 5 minutes then with a sharp knife or pizza cutter mark 16 pieces.
Leave to cool completely then remove from the tin, peel off the parchment and break into fingers.
< Back to Recipes
Share