Sticky date and orange flapjacks

Method

1. Set oven to 180°C / gas mark 4. Place the butter, sugar and golden syrup into a pan, and put the pan over a gentle heat, stirring occasionally until the butter melts.
2. Meanwhile, tip the oats into a bowl and stir in the dates, cinnamon and orange zest. Pour in the melted mixture and mix well.
3. Tip the mixture out into the lined tin and press it down to level the surface. Place the tin in the centre of the oven and bake it for about 25-30 mins, or until the mixture is starting to brown at the edges.
4. Remove the tin from the oven and leave the flapjack to cool for about 10 mins, then cut it into squares (either 3 x 5 rows or 4 x 6) - use a rounded-blade knife so that the tin isn't damaged. Leave the flapjack to cool in the tin and once cold, remove the flapjack from the tin and separate it into individual squares. Pack in an airtight container, with baking parchment separating the layers.

Cook's tip: These will keep for up to 1 week in an airtight container, somewhere fairly cool and away from direct sunlight. Per square: 170 calories; 7g fat. Not suitable for freezing Recipes and food stylist: Sue McMahon. Photos: Simon Pask.