A couple of weeks ago I wrote about my baking disaster when I couldn’t bring myself to post the recipe or a picture as the result was, quite frankly, awful…. my husband still ate them though what does that say about him?  Another day, another attempt and this time –  success!   I love it when a plan comes together… and I remember to set the oven to the right temperature and not to monkey around too much with my original recipe!

So here you go – Cherry and Coconut Flapjack.  Last time I was making it as a ‘clear the odds and ends out of the cupboard’ type recipe, this time I’ve bought everything fresh as I was determined that I would get this flapjack combination to work!

You will need:

• 200g unsalted butter,
• 200g demerara sugar,
• 50g honey,
• 150g golden syrup,
• 360g porridge oats,
• 70g chopped glace cherries,
• 70g desiccated coconut.

To make the flapjack:

Preheat your over to 180°C/ 305°F and grease a 20cm x 30cm silicon baking tray.  Put the butter, sugar, honey and golden syrup in a large saucepan and heat gently until the sugar has dissolved.  I have tried doing this in the microwave before but it never dissolves the sugar quite so well.  Take it off the heat and add the cherries and coconut.  Stir in the porridge oats and mix until everything is well combined.  Pour the mixture into the baking tray and smooth the top with the back of a spoon.  Cook for 18-20 minutes or until the top is golden.  When you take it out of the oven it may not looked like it has set, don’t panic!  Let it cool completely in the tin and then cut into squares and it will be fine.   Makes about 20.

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