Coffee & walnut flapjacks

Sticky, syrupy flapjacks get a grown-up twist with the classic coffee and walnut combo.

Makes 20 Prep 15 mins, plus cooling Cook 30 mins

280g butter

85g dark brown soft sugar

100g golden syrup

100ml espresso or strong coffee

100g bag walnut pieces

175g whole porridge oats, plus 175g rolled porridge oats

100g plain flour

FOR THE ICING

75g butter

3 tbsp hot strong coffee or espresso

350g golden icing sugar

20 walnut halves, plus 2 tbsp finely chopped walnuts

1 Heat oven to 190C/170C fan/gas 5 and line a 20 x 30cm cake tin with baking parchment. Melt the butter in a pan with the sugar, golden syrup and coffee. Stir in the walnuts, porridge oats and flour with a pinch of salt. Press evenly into the tin and bake for 25 mins, then leave to cool.

2 Meanwhile, make the icing. Melt the butter into the coffee, then stir into the icing sugar to make a smooth icing. Once the flapjacks have cooled to room temperature, spread over the icing. Carefully space out your walnut halves, then scatter over the finely chopped walnuts to finish. Leave until the icing is set and firm – you can pop in the fridge to speed up this bit, if you like. Will keep in an airtight container for a week. PER FLAPJACK 362 kcals, fat 21g, saturates 9g, carbs 37g, sugars 23g, fibre 2g, protein 5g, salt 0.3g