Ingredients

• 2 tbsp golden syrup
• 4 tbsp runny honey
• 150g/5oz salted butter
• 150g/5oz porridge oats
• 100g/3½oz desiccated coconut
• 75g/2¾oz sour cherries
• 75g/2¾oz dried mango
• chopped

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks).
• In a large saucepan
• melt the golden syrup
• honey and butter together over a low heat
• stirring until well combined.
• Remove the pan from the heat and stir in the oats
• coconut
• cherries and mango.
• Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes
• or until deep golden-brown on top.
• Score the flapjack into pieces while still hot
• and allow to cool in the tin before turning out and cutting completely.