FRUIT, NUT AND SEED FLAPJACKS

These sophisticated flapjacks — packed with nuts, seeds and fruit as well as oats — are topped with caramelly, blonde chocolate. An oil-based food colouring prevents the chocolate from ‘seizing’, and gives a brighter colour for swirling.

YOU WILL NEED 30 x 20cm brownie tin, greased, then lined (base and sides) with baking paper.

MAKES 20 HANDS ON 30 MINS BAKE 25 MINS

75g toasted flaked almonds 350g porridge oats

75g unsweetened desiccated coconut

75g pumpkin seeds

1tsp ground ginger

10g freeze-dried raspberry pieces

A pinch of salt

100g soft dried apricots, chopped into 1cm pieces

175g unsalted butter, diced 225g golden syrup

200g light brown soft sugar

FOR THE TOPPING

200g blonde chocolate (from larger supermarkets), chopped

Oil-based pink food colouring gel

2tsp freeze-dried raspberry pieces

Make the flapjacks

Heat the oven to 180°C/fan 160°C/ gas 4. In a large bowl, combine the flaked almonds, oats, coconut, pumpkin seeds, ground ginger, raspberry pieces and salt. Set aside.

Add the apricots to a pan with the butter, golden syrup and light brown soft sugar and place over a low-medium heat, stirring continuously, until the butter has melted and the sugar has dissolved. When the mixture starts to bubble, pour it into the bowl with the dry ingredients and mix to thoroughly combine.

Spoon the flapjack mixture into the prepared tin and level the top with the back of a spoon. Bake for 25 minutes, until golden brown, then leave the flapjack to cool and firm up in the tin.

Make the topping

Meanwhile, melt the blonde chocolate in a heatproof bowl set over a pan of gently simmering water. Stir the chocolate until smooth and remove the bowl from the heat. Spoon 1tbsp of the melted chocolate into a small bowl, add a drop of food colouring and mix until you have an even pink colour.

Pour the remaining melted blonde chocolate over the top of the cooled flapjack and spread it level (with an offset palette knife, if you have one). Drizzle the pink chocolate over the top and use the knife to swirl the two together.

Crush the raspberry pieces in a mortar with a pestle, or use the end of a rolling pin, until you have a powder, and scatter over the top of the flapjack. Leave the chocolate at room temperature to set firm. Using a warmed knife, cut the flapjack into 20 squares or bars, ready to enjoy.