Dried cherry and cranberry flapjacks

These delicious flapjacks are great for making with kids. Skip the chocolate sauce and pack them into lunchboxes for a breakfast treat.

Ingredients

• 150g/5oz butter, cubed
• 80g/3oz soft light brown sugar
• 80ml/3fl oz clear honey
• 250g/9oz rolled porridge oats
• 80g/3oz dried cherries
• 80g/3oz dried cranberries
• 1 tbsp desiccated coconut
• 50g/2oz hazelnuts, shells removed, chopped

For the chocolate dipping sauce

• 100ml/3½fl oz double cream
• 100g/3½oz white chocolate, broken into pieces
• 25ml/1fl oz cherry brandy

Preparation method

1. Preheat the oven to 180C/360F/Gas 4.
2. Melt the butter, sugar and honey together in a pan over a medium heat.
3. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well.
4. 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.
5. Place into the oven to bake for 20 minutes, or until golden-brown and bubbling.
6. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.
7. For the chocolate dipping sauce, heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth, then stir in the brandy.
8. Serve the flapjacks with the dipping sauce in a small bowl alongside.