Name: Brazil nut & chocolate flapjacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 12
Ingredients: 150g salted butter plus extra for the tin; 3 tbsp golden syrup; 150g light brown soft sugar; 75g dark chocolate melted; 30g cocoa powder; 300g porridge oats; 100g brazil nuts roughly chopped; 75g cocktail cherries roughly chopped (optional)

Ingredients

12 serv.

150g salted butter plus extra for the tin
3 tbsp golden syrup
150g light brown soft sugar
75g dark chocolate melted
30g cocoa powder
300g porridge oats
100g brazil nuts roughly chopped
75g cocktail cherries roughly chopped (optional)

Instructions

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1 Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square cake tin and line with baking parchment. Tip the butter, golden syrup, sugar and chocolate into a saucepan, and put on a low heat. Stir until the sugar is melted. Pour into a bowl and sift in the cocoa powder, then stir in the oats, nuts, and cherries, if using.
2 Press into the prepared tin and bake for 20-25 mins until the edges are set. Leave to cool completely in the tin and cut into 12 squares to serve. Will keep for up to a week in an airtight container – the texture will soften over time for a chewier finish.