These delicious flapjacks are great for making with kids. Skip the chocolate sauce and pack them into lunchboxes for a breakfast treat.
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
100ml/3½fl oz double cream
100g/3½oz white chocolate, broken into pieces
25ml/1fl oz cherry brandy
Preheat the oven to 180C/360F/Gas 4.
Melt the butter, sugar and honey together in a pan over a medium heat.
Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well.
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.
Place into the oven to bake for 20 minutes, or until golden-brown and bubbling.
Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.
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.
Serve the flapjacks with the dipping sauce in a small bowl alongside.
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