Brazil Nut and Chocolate Flapjacks

• salted butter↗150g g

  plus extra for greasing the pan

• golden syrup↗3 tbsp tbsp
• light brown sugar↗150g g
• dark chocolate↗75g g

  melted

• cocoa‑powder↗30g g
• rolled oats↗300g g
• Brazil nuts100g g

  coarsely chopped

• cocktail cherries↗75g g

  coarsely chopped (optional)

Step-by-step instructions

1. 1

   Preheat oven to 200°C/180°C with convection/ gas 6. Grease a 20 cm square baking tin with butter and line it with parchment paper. Pour the butter, golden syrup, sugar and chocolate into a saucepan and place over low heat. Stir until the sugar melts. Transfer to a bowl, sift in the cocoa powder, then add the oats, nuts and cherries if using.

2. 2

   Press the mixture into the prepared tin and bake for 20‑25 minutes, until the edges are set. Allow to cool completely in the tin, then cut into 12 squares for serving. Store in an airtight container for up to a week – the texture will soften over time, becoming chewier.