I like to make a batch of these chewy, seeded flapjacks at the beginning of the week for afternoon snacks and lunchboxes. The combination of coconut and sour cherries is rather lovely, but sometimes I use other dried fruits, such as currants, raisins or sultanas. The flapjacks keep well in an airtight container for four to five days, but they’re so moreish that they rarely last that long.