-
Lightly grease a 30 x 23cm baking tray.
-
Heat the butter, sugar and golden syrup
in a large saucepan until just melted.
-
Stir in the oats, desiccated coconut and
glace cherries and mix well until evenly combined.
-
Spread the mixture on to the baking tray
and press down with the back of a palette knife to make a smooth
surface.
-
Bake in a preheated oven at 160 degrees
Celsius for about 30 minutes.
-
Remove and allow to cool on the baking
tray for about 15 minutes.
-
Cut the flapjack mixture into strips
using a sharp knife.
-
Transfer the flapjacks to a wire rack
and allow to cool completely.