For the recipe Cherry & Chocolate Flapjack
|110 g||Margarine (4 oz)|
|110 g||Light Brown Sugar (4 oz)|
|75 ml||Golden Syrup (3 oz)|
|75 g||Dried Cherries (3 oz)|
|25 g||Flaked Almonds (1 oz)|
|225 g||Rolled Oats (8 oz)|
|150 g||Dr. Oetker Fine Cooks' Milk Chocolate (5 oz)|
Preheat oven to 180°C (160°C Fan, Gas Mark 4) and lightly grease an 18cm (7 inch) square tin.
Melt the margarine, sugar and golden syrup together in a saucepan.
Remove from the heat and add the cherries and oats, mixing until well combined.
Press into the prepared tin and bake for 25-30 mins or until golden brown.
Remove from the oven and leave to cool.
Melt the Milk Chocolate according to pack instructions and spread over the mixture, sprinkle with flaked almonds and leave to cool in the tin before cutting into squares to serve.
1 serving = 48g
|Per serving||Per 100g/ ml|