Christmas Flapjacks

Ingredients - to fit 8½ inch (22cm) round sandwich tin

8½ inch (22cm) round sandwich tin 6oz (175g) unsalted butter
3oz (75g) Pecan nuts, chopped 2oz (50g) Soft dark brown sugar
2oz (50g) Crystallised ginger, chopped 3½oz (90g) Golden syrup
3oz (75g) Maraschino cherries, quartered 8oz (225g) Rolled porridge oats


  1. Pre-heat oven to 200°C/400°F/Gas Mark 6. Grease an 8½ inch (22cm) round sandwich tin and line base with baking parchment.
  2. Put butter, sugar and golden syrup into a large saucepan and stir over a moderate heat until melted. Add all the remaining ingredients and mix well. Spoon into prepared tin and spread evenly.
  3. Bake for 20 – 30 mins, or until golden brown and firm to touch.
  4. Allow the mixture to cool slightly, run a palette knife around the side to loosen and cut into twelve triangles. Leave until completely cold before removing from the tin, then cover and store in refrigerator.

I found that doubling the quantity was exactly the right amount to fit into a 12” x 8½” Swiss roll tin. Baking time remained the same. Ideal for party portions. You can freeze the cooked flapjacks.


Maraschino Cherries