For the candied clementine peel

  • 4-5 clementines, peeled
  • 50g caster sugar


  • STEP 1

    Heat the oven to 160C/140C fan/gas 3. Butter and line a 20 x 20cm square baking tin. Tip the butter, golden syrup and sugar into a saucepan. Stir for 5 mins or until the butter has melted and the sugar has dissolved. Tip the remaining flapjack ingredients into a large bowl and pour in the butter mixture. Stir to combine. Spoon the mixture into the tin and press down with the back of a spoon. Bake for 35 mins. Leave in the tin to cool completely.

  • STEP 2

    While cooling, make the candied peel. Cut the peel into thin matchsticks and put in a saucepan with the caster sugar and 50ml water. Simmer gently for 5 mins, then leave to cool.

  • STEP 3

    Top the flapjacks with the candied peel and leave to cool. Cut the flapjack into nine squares to serve.

Goes well with


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