Christmas Flapjacks
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.
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
Instructions
1
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.
2
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.
3
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.
