Zingy, crunchy Flapjacks

Ingredients

180g unsalted butter

180g dark brown soft sugar

160g golden syrup

1 x tbs of black treacle

340g porridge oats

250g chopped walnuts

Grated zest of 1 large orange

1 x tsp powdered ginger

Method

Melt the butter in a saucepan then add the golden syrup, treacle and sugar.

When the sugar is completely dissolved in the butter remove the pan from the heat and stir in the porridge oats, chopped walnuts, ginger powder and grated zest of orange.

Line a 20 cm square greased baking tin with greaseproof paper.

Pour the mixture into the tin, squashing down evenly.

Bake in a preheated oven 150° c for 30-40 minutes until firm to the touch but don’t let it go too hard.

Remove from the oven and leave to cool for about 10-15 minutes.

Take out of the tin and cut into squares – it’s easier to do this before it gets too cold.

As an alternative to the walnuts I sometimes use chopped up dried apricots which give you a chewier version.