Golden Orange Walnut Flapjacks Food

CHOCOLATE ORANGE FLAPJACKS

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a 25 x 18cm baking tin with baking parchment. Put the oats in a bowl with a pinch of salt.
• Gently melt the butter in a small pan with the sugar and syrup. Once melted, remove from the heat and allow to cool for a couple of mins. Grate the orange zest into the pan and squeeze in the juice. Pour into the oats and stir thoroughly, until it's all combined, then add three quarters of the chopped chocolate.
• Pour the whole mix into the baking tin and press down with the back of a spoon. Press the remaining chocolate into the tray, then bake for 15-20 mins, until golden. Cut into squares and remove from the tin. Allow to cool completely on a wire rack before serving.

ORANGE & WALNUT FLAPJACKS

Steps:

• Heat oven to 180c/fan 160c/gas 4.
• Butter a 28x8cm shallow baking tin.
• Melt the butter, sugar & syrup over a medium heat, stiring all the time.
• Take off heat & stir in the oats, walnuts& orange zest. The mixture should be quite soft.
• Tip the mix into the baking tin & level it off.
• Bake for 30 minutes or until the edges are golden but the centre is still a little soft.
• Remove from oven & mark into 12 pieces while still warm, cutting down half way with a sharpe knife.
• Cool.
• Heat the marmalde with 1 tbsp of water until syrupy.
• Brush over the flapjack & leave to cool before cutting into 12.