Makes 8
- 150g butter, cubed
- 80g soft light brown sugar
- 80ml clear honey
- 250g rolled porridge oats
- 80g dried cherries
- 80g dried cranberries
- 1 tbsp desiccated coconut
- 50g hazelnuts, shells removed, chopped
Oven at 180°C
Melt the butter, sugar and honey together in a pan over a medium heat.
Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well.
Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top.
Place into the oven to bake for 20 minutes, or until golden-brown and bubbling.
Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.
From http://www.bbc.co.uk/food/recipes/driedcherryandcranbe_88993