Name: Christmas-spiced clementine flapjacks
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 9
Ingredients: 200g salted butter cut into cubes, plus extra for the tin; 200g golden syrup; 200g soft light brown sugar; 350g porridge oats; 1 tsp mixed spice; 1 tsp cinnamon; 2 clementines zested; 50g sultanas; 50g glacé cherries chopped; 4-5 clementines peeled; 50g caster sugar

200g salted butter
cut into cubes, plus extra for the tin
200g golden syrup
200g soft light brown sugar
350g porridge oats
1 tsp mixed spice
1 tsp cinnamon
2 clementines
zested
50g sultanas
50g glacé cherries
chopped

For the candied clementine peel

4-5 clementines
peeled
50g caster sugar

Method

step 1
Heat the oven to 160C/140C fan/gas 3. Butter and line a 20 x 20cm square baking tin. Tip the butter, golden syrup and sugar into a saucepan. Stir for 5 mins or until the butter has melted and the sugar has dissolved. Tip the remaining flapjack ingredients into a large bowl and pour in the butter mixture. Stir to combine. Spoon the mixture into the tin and press down with the back of a spoon. Bake for 35 mins. Leave in the tin to cool completely.
step 2
While cooling, make the candied peel. Cut the peel into thin matchsticks and put in a saucepan with the caster sugar and 50ml water. Simmer gently for 5 mins, then leave to cool.
step 3
Top the flapjacks with the candied peel and leave to cool. Cut the flapjack into nine squares to serve.