Sour cherry, pistachio and dark chocolate flapjacks
Makes 10
210g porridge oats
125 butter
150g soft brown sugar
80g golden syrup
the zest of an orange
90g dried sour cherrie
60g dark chocolate, chopped
100g pistachios
50g pumpkin seeds
1) Melt the butter in a large saucepan, then add the syrup and sugar and stir until well combined. Bring the mixture up to the boil then stir in the oats, zest, fruit, nuts, seeds and chocolate.
2) Line a 20 x 20 cm deep baking pan with a two strips of greaseproof paper so they form a cross with extra paper hangng over the sides - this will help you to remove the flapjacks later on. Spoon in the mixture, press down lightly and sprinkle over a few extra pumpkin seeds, if you like. Bake for 30-35 minutes at 325f/170c/gas mark 3 until the mixture is bubbling and the kitchen has filled with the smell of chocolate and orange, then remove from the oven and allow to cool completely before removing from the tin and cutting into fat fingers.
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