These flapjacks don't need much in the way of an introduction. I love the combination of cherry and almond and after baking the Christmas cake a couple of weeks ago I had some leftover ingredients to use up. I still have to decide what to do with the currants and mixed peel yet. Well I did have enough cherries leftover to start with but then I had to buy more to make these because I have a bad habit of eating glacé cherries straight from the pot. I can't help it, they're too tasty! I've found that the natural coloured cherries taste a lot nicer as well.
Ingredients: makes 12 - 16 depending on size
200g soft light brown sugar
2 tbsp golden syrup
350g porridge oats
100g glacé cherries, quatered
100g ground almonds
Preheat the oven to 180C. In a large saucepan melt the butter, sugar and honey together over a low heat, stir through the oats, cherries and almonds until evenly mixed. Transfer into a 22cm square silicone cake tin (grease and line with baking parchment if using metal tin) and bake for 35 minutes until the flapjack are golden brown. Cool in the tin on a wire rack for 5 minutes before dividing into portions. Leave the flapjacks in the tin until they are cold before serving.