Flapjacks are brilliant for a picnic because they’re robust and easy to transport, and restore flagging energy after a long walk. These have a caramelised, slightly chewy crust and a softer, buttery middle, and children will enjoy stirring the mixture and patting it down in the tin. The cherries and coconut are a great combination, but you could use your favourite dried fruit and nuts. Makes 18 good-sized flapjacks.
- 250g Kerrygold Butter (keep the wrapper)
- 200g light soft brown sugar
- 225g golden syrup
- 100g natural glace cherries, halved
- 50g coconut flakes
Heat the oven to 180C/350F/gas mark 4. Melt the Kerrygold Butter in a large saucepan with the sugar and golden syrup over a medium heat, stirring to combine. If you’re cooking with a junior helper, let the mixture cool for a few minutes. Add the cherries and coconut flakes to the pan, then tip in the oats and stir until they’re thoroughly coated. Use the Kerrygold wrapper to butter a 30cm x 18cm traybake tin (disposable ones are handy here), tip in the oat mixture and flatten it with the back of a metal spoon. Bake for 20 minutes until lightly golden – don’t overbake, or they’ll be too chewy. When cool, use a sharp knife to cut into 18 pieces, or as you like.
