Cranberry & coconut flapjack

1. Line a 12 x 8 inch baking tin with baking paper.

2. Preheat your oven to 180°c / 160°c fan oven / gas mark 4.

3. Weigh the plain flour, porridge oats and desiccated coconut into a large mixing bowl.

4. Stir the cranberries into the dry ingredients.

5. Weigh the brown sugar, margarine and golden syrup into a saucepan and melt over a low heat. Once melted, stir into the dry ingredients.

6. Boil the water in the saucepan used for the sugar, stir in the bicarbonate of soda then stir this into the mixture.

7. The mixture will be hot. Spoon into the lined cake tin and spread in an even layer.

8. Bake in the centre of the oven for 20 minutes. Leave to cool before cutting into portions. Store in an airtight container for up to 5 days. The flapjacks can be frozen.