175g (6¼ oz) unsalted butter
175g (6¼ oz) light brown soft sugar
225g (6¼ oz) self-raising flour, sifted
85g (3oz) jumbo oats
55g (2oz) unsweetened desiccated coconut
½ tsp ground cinnamon
55g (2oz) sultanas
55g (2oz) ready-to-eat dried apricots, chopped
55g (2oz) ready-to-eat pitted prunes, chopped

Preheat the oven to 180°C (350°F, gas mark 4).

Place the butter and sugar in a small saucepan and heat over a low heat until the butter and sugar have melted. Then remove from the heat.

Combine the flour, oats, coconut, cinnamon, sultanas, apricots and prunes in a large bowl, then pour over the melted butter and sugar mixture and stir until well mixed and all the flour has been incorporated.

Spoon the mixture into a lighlty greased shallow 23cmx23cm (9inx9in) square cake tin. Press the mixture down with the back of a spoon and smooth until level then bake in the preheated oven for 18-20 mins or until golden brown and just firm to the touch.

Remove from the oven and leave to cool in the tin for approximately 5-10 mins before carefully turning out and leaving to cool completely on a cooling rack.

When cool simply cut the bars into approximately 25 diamond shapes.

Graeme's favourite flapjack!