Brazil nut & chocolate flapjacks

Combine creamy brazil nuts with rich dark chocolate in these oaty teatime treats. The cherries are optional, but they do add fruity sweetness

Ingredients

• 150 g salted butter , plus extra for the tin
• 3 tbsp golden syrup
• 150 g light brown soft sugar
• 75 g dark chocolate , melted
• 30 g cocoa powder
• 300 g porridge oats
• 100 g brazil nuts , roughly chopped
• 75 g cocktail cherries , roughly chopped (optional)

Steps

1. Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square cake tin and line with baking parchment. Tip the butter, golden syrup, sugar and chocolate into a saucepan, and put on a low heat. Stir until the sugar is melted. Pour into a bowl and sift in the cocoa powder, then stir in the oats, nuts, and cherries, if using.
2. Press into the prepared tin and bake for 20-25 mins until the edges are set. Leave to cool completely in the tin and cut into 12 squares to serve. Will keep for up to a week in an airtight container – the texture will soften over time for a chewier finish.