Cherry and Sultana Flapjack

I’m a big fan of flapjacks – they’re sweet and oaty and fruity and yummy. Even better, they’re gluten-free, so my coeliac friends can eat them too.

Most of the time I make mine with cherries and sultanas, but it’s just as easy to substitute in other ingredients.

Takes 10 minutes to prepare, 20 minutes to cook.

Ingredients

  • 150g unsalted butter
  • 200g light brown sugar
  • 4 tbsp golden syrup
  • 350g porridge oats
  • 150g sultanas
  • 100g glacé cherries

Instructions

  1. Preheat oven to 180ºc

  2. Melt butter, sugar and golden syrup in a pan.

  3. Whilst the meltening is happening, chop up your cherries. I tend to take them down to quarters.

  4. Once everything’s melted remove from the heat, and mix in the oats, cherries and sultanas.

  5. Press into a tin, and cook for 20 minutes in the oven.

  6. Once it’s out of the oven, let the flapjack cool for a few minutes before scoring it deeply into portion sized pieces.

  7. Once cold, turn out the flapjack and break into pieces.

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3 Comments on Cherry and Sultana Flapjack

  1. sophia says:

    how many does it serve

  2. Lisa Ovington says:

    What is meltening?

  3. Neil Crosby says:

    Sorry Lisa, that was just my attempt at humour. “Meltening” would just be melting.

    Sophia – I tend to cut this into about 50 small pieces. If you added two or three together you’d get a portion that I’d expect to buy in a coffee shop.

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