With pecan nuts, ginger and cherries, these flapjacks are really special. Pop in a tin, wrap in ribbon and give as a gift. A Dairy Diary Favourites recipe.
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
Preheat the oven to 200°C/180°fan/Gas 6. Grease a 22cm (8½in) 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.