Ingredients:

135 g. unsalted butter

135 g. golden syrup

135 g. muscovite or light brown sugar

270 g. porridge oats

approx. 15 glace cherries chopped

1 tsp. almond essence

200 g. sifted icing sugar

3 tbsp. lukewarm water

Directions:

1. Preheat oven to 150C/300f/gas mark 2.

2. Line a tin with baking paper.

3. Melt the butter on a low heat in a medium to large pan and then add syrup and sugar. Once dissolved add the oats and essence and finally the cherries ensuring everything is coated. Pour mixture into the tin and pack it down flat and into the corners.

4. Bake for 40-50 minutes.

5. Remove from oven and leave to cool for about 15 minutes then turn out onto a rack.

6. For icing use a large bowl and add the water to the sifted sugar until smooth and thick. You can add a little more of either to get the right consistency. Spread over the flapjack and allow to set. Cut into squares and store.

Bon Appetit!