Grease and line the base and sides of a shallow traybake 10.5 inch (27cm) x 7 inch (17.5cm) about 1 inch deep with baking parchment. The baking parchment will also make it easier to lift the flapjacks out of the tin when they have cooled.
Melt the butter, sugar, and syrup in a large pan over a very gentle heat until all the sugar and butter have melted. DO NOT BOIL THE MIXTURE. This will make the flapjacks as hard as toffee.
Remove the pan from the heat and stir in the raisins, currants, sultanas, Chopped cherries and Chopped Mixed Peel. Mix thoroughly.
Add the flour, salt and oats
Mix thoroughly until everything is covered in the syrup mixture
Spread the mixture evenly and firmly into the prepared tin. Pressing the mixture down firmly will help prevent the flapjacks turning out crumbly.
Bake in the centre of the oven for 25 – 30 minutes or until baked and golden brown in colour.
Remove from the oven. Leave to cool a little before partially slicing the top into bars. DO NOT CUT ALL THE WAY THROUGH. This will make them crumble.
Leave to cool completely, before slicing into bars.
Keep in an airtight container.
Keep in an airtight container wrapped in baking parchment. This will help to keep them moist
The baking times may differ if you use a different sized tin.
Do not boil the mixture when melting the butter, sugar, and syrup. This will make the flapjacks too hard to eat.
The added flour helps give the flapjacks a chewy texture.