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Christmas Flapjacks
Emily Davenport
12 servings
20 minutes
286
British
Baking, Christmas
With pecan nuts, ginger and cherries, these Christmas Flapjacks are a really special treat. Pop in a tin, wrap in ribbon and give as a gift! A Dairy Diary Favourites recipe.
Find more recipes from Dairy Diary in the recipe collection.
Ingredients
- Unsalted butter 175g (6oz)
- Soft dark brown sugar 50g (2oz)
- Golden syrup 90g (3½oz)
- Rolled porridge oats 225g (8oz)
- Pecan nuts 75g (3oz), chopped
- Crystallised ginger 50g (2oz), chopped
- Maraschino or glacé cherries 75g (3oz), quartered
Directions
Preheat the oven to 200C/180fan/Gas 6. Grease a 22cm (8in) round shallow cake tin and line the base with non-stick baking paper
- Put the butter, sugar and golden syrup into a large pan and stir over a moderate heat until the sugar has dissolved. Add all the remaining ingredients and mix well. Spoon into the prepared tin and spread evenly
Bake for 25-30 minutes or until golden brown and firm to the touch. Leave to cool slightly, then run a palette knife around the edge to loosen. Cut into 12 triangles. Leave until completely cold, then cover and store in the fridge