- 150g/5oz butter, cubed
- 80g/3oz soft light brown sugar
- 80ml/3fl oz clear honey
- 250g/9oz rolled oats
- 80g/3oz dried cherries
- 80g/3oz dried cranberries
- 1 tbsp desiccated coconut
- 50g/2oz hazelnuts, shells removed, chopped
For the white chocolate sauce (optional)
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 (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside.