sugar and honey together in a pan over a medium heat. Add the rolled oats
dried cherries
dried cranberries
desiccated coconut and hazelnuts and stir well.
Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top.
Place into the oven to bake for 20 minutes
or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.
For the chocolate dipping sauce (if making)
heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside.
