Cherry, Apricot and Chocolate Chip Flapjacks

Cherry, Apricot and Chocolate Chip Flapjacks

Enjoy these flapjacks from Anthony Worrell Thompson's cookbook The Sweet Life.

Serves 16

Points per serving: 5 (original points)

175 g butter, plus extra for greasing

175 g golden syrup

4 tbsp Tate & Lyle Splenda low Calorie Sweetener Granular

300 g oats

1 pinch salt

50 g cherries, dried, halved

75 g apricots, ready-to-eat dried, chopped

40 g white chocolate chips

40 g chocolate chips, dark or milk chocolate

Preheat the oven to Gas Mark 4/180°C/350°F. Grease a 20cm square baking tin and line it with greaseproof paper – by leaving an overhang of paper, the flapjacks will be easier to remove later.

Melt the butter with the golden syrup in a large saucepan over a gentle heat. Bring to the boil and cook for 2 minutes, stirring constantly. Remove from the heat.

Mix together the sweetener, porridge oats, salt, cherries, apricots and chocolate chips. Add to the saucepan and stir together until thoroughly mixed. Tip into the prepared tin and level the surface with the back of a spoon.

Bake for 20-25 minutes until golden brown. Cool for 30 minutes, then remove from the tin and cut into 16 squares. Leave to cool completely on a wire rack. Keep in an airtight container, or wrap in greaseproof paper.