Cherry Flapjacks - Ellas Better Bakes

Alter quantities (metric only) 16 flapjacks

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.
Enjoy!

Like your flapjacks super chewy? Turn your oven down 10 degrees.
Like your flapjacks crisp and snappy? Turn your oven up 10 degrees.
Use bulldog clips to secure the edges of your greaseproof (parchment) paper to the tin.
Do not be tempted to use any other sort of oats, porridge oats make the very best flapjacks.
Be careful not to bring your butter/syrup/sugar mixture to boiling point. This can affect the outcome of your flapjacks, leaving them a little hard. You should heat the mixture on a low heat, stirring consistently and remove as soon as melted. Cut your butter up small first, to speed up the process.