Preheat your oven to 180°C/160°C Fan/355°F/Gas Mark 4.
Grease and line your baking tin. To line your tin cut 2 pieces of greaseproof (parchment) paper wide enough to fit crossways over your tin (see picture above). Leaving an overhang also allows you to hold it to remove your flapjacks easily from your tin.
Add your butter, sugar and golden syrup to your saucepan and melt over a low heat, stirring constantly.
As soon as the mixture has melted remove from the heat.
Stir in your oats until fully mixed in.
Leave the mixture to cool until it reaches room temperature.
Stir in your glacé cherries and desiccated coconut, until thoroughly mixed in.
Mix in your egg.
Tip your flapjack mixture into your prepared tin and level it out with your spatula or the back of a spoon.
Place in the centre of your oven and bake for 30 minutes, or until golden on top.
Remove from your oven and leave to cool for 10 minutes.
Leaving your flapjacks in the tin, score the top of the flapjacks into 16 pieces. Allow to continue cooling.
When fully cool, remove from your tin, by holding the edges of the greaseproof paper and cut into 16 pieces.