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Chocolate cherry flapjack
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Add any dried fruit you like to this gluten-free recipe – raisins or chopped dried apricots would work well
Preparation time: 15 minutes
Cooking time: 15 minutes
125g butter, plus extra for greasing
125g light brown soft sugar
2 tbsp golden syrup
1⁄2 tsp Nielsen-Massey Vanilla Extract
300g Spoon Granola Dark Choc Zing
25g dried cherries
1 Preheat the oven to 180°C, gas mark 4. Butter and line the base and sides of an 18cm square baking tin with baking parchment. Melt the butter, sugar and syrup in a medium pan. Remove from the heat and stir in the vanilla, granola and cherries.
2 Spoon the mixture into the baking tin, pushing it to the sides and levelling the top with the back of the spoon. Bake for 15 minutes, then leave to cool in the tin. Using the paper, lift the flapjack out of the tin and cut into bars.
The key to neat flapjacks is to give them plenty of time to cool before cutting. Don’t be tempted to remove from the tin while still hot or they will start to fall apart.
Typical values per serving: