- 250g unsalted butter, chopped into pieces
- 250g golden caster sugar
- 175g golden syrup
- 425g porridge oats
- 50g/2oz walnut pieces
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- finely grated zest of 1 large orange
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- 3 tbsp fine-cut orange marmalade
Preheat the oven to 180C/gas 4/fan 160C and generously butter a 28 x 8cm shallow baking tin. Melt the butter, sugar and syrup over a medium heat, stirring all the time. Take off the heat and stir in the oats, walnuts and orange zest. The mixture should be quite soft.
Tip the mixture into the baking tin and level it off. Bake for around 30 minutes or until the edges are golden brown but the centre is still a little soft. Remove from the oven and mark into 12 pieces while it is still warm, cutting down halfway through the mixture with a sharp knife. Leave to cool.
Heat the marmalade with 1 tbsp water until it becomes syrupy. Brush this glaze over the flapjack mixture and leave to cool before cutting into 12 pieces. They will keep in an airtight tin for up to a week.