TODAY’S RECIPE: Coffee and walnut flapjacks

STICKY, syrupy flapjacks get a grown-up twist. MAKES: 20.

Ingredients

280g/10oz butter

85g/3oz dark brown soft sugar

100g/4oz golden syrup

100ml/3½fl oz espresso or strong coffee

100g bag walnut pieces

175g/6oz whole porridge oats

175g/6oz rolled porridge oats

100g/4oz plain flour

FOR THE ICING

75g/2½oz butter

3 tbsp hot strong coffee or espresso

350g/12oz golden icing sugar

20 walnut halves, plus

2 tbsp finely chopped walnuts

Method

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

2 Meanwhile, make the icing. Melt butter into coffee then stir into icing sugar to make a smooth icing. Once flapjacks are at room temperature, spread with icing. Space out walnut halves, then scatter the finely chopped walnuts over to finish.

3 Leave until icing is firm (pop in fridge to speed this up). Will keep for a week in airtight container.