2 tbsp golden syrup
4 tbsp runny honey
150g/5oz salted butter
150g/5oz porridge oats
100g/3½oz dessicated coconut
75g/2¾oz sour cherries
75g/2¾oz dried mango, chopped
Preheat the oven to 180C/350F/Gas 4.
Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks).
In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined.
Remove the pan from the heat and stir in the oats, coconut, cherries and mango.
Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top.
Score the flapjack into pieces whilst still hot, and allow to cool in the tin before turning out.
Source BBC Food Sophie Dahl
200g/7¼oz unsalted butter
200g/7¼oz demerara sugar
400g/14¼oz porridge oats
50g/1¾oz nuts, dried fruits or glacé ginger, chopped or desiccated coconut (optional)
You will also need a 20cm x 30cm (8in x 12in) cake tin, greased
Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well.
Transfer the oat mixture to the prepared cake tin and spread to about 2cm (¾in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.
source BBC Food