With pecan nuts, ginger and cherries, these flapjacks are really special. Pop in a tin, wrap in ribbon and give as a gift.
1. Preheat the oven to 200°C/180°fan/Gas 6. Grease a 22cm (8½in) round shallow cake tin and line the base with non-stick baking paper.
2. Put the butter, sugar and golden syrup into a large pan and stir over a moderate heat until the sugar has dissolved. Add all the remaining ingredients and mix well. Spoon into the prepared tin and spread evenly.
3. Bake for 25–30 minutes or until golden brown and firm to the touch. Leave to cool slightly, then run a palette knife around the edge to loosen. Cut into 12 triangles. Leave until completely cold, then cover and store in the fridge.
These needn’t be just for Christmas; cut out small gingerbread men and ladies, letters of the alphabet or numbers with biscuit cutters and leave plain or Keep an eye on the flapjacks as they cook, and catch them just as they are a deep brown and just firm to the touch, they will firm up more as they cool. Flapjacks improve in flavour if kept for 1–2 days before eating.
Recipe taken from Dairy Diary Favourites cookbook.