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You can doctor this recipe as you make it. If you prefer more chocolate or cherries or you want to use sultanas instead of cherries, then the recipe is really adaptable.
Try to keep an eye on the saucepan when melting the butter-sugar mix because if it heats too quickly or is on a too high heat then the mix may caramelise or reduce down to the point where you don't have enough. If this happens then you can just add some more syrup or sugar. If you add more butter then your flapjacks may end up greasy.