Spiced flapjacks

“This nutty, spiced slice is super quick and easy to whip up – and as it bakes it will fill your kitchen with amazing Christmassy smells. ”

100 g unsalted butter , plus extra for greasing

120 g chestnuts

75 g shelled pistachios

1 1/2 oranges

9 cardamom pods

1 tablespoon caraway seeds

100 ml golden syrup

150 g light soft brown sugar

225 g oats

Method

1. Preheat the oven to 180ºC/gas 4. Grease and line a 25cm x 30cm roasting tray with non-stick paper.
2. Roughly chop the chestnuts and pistachios and finely grate the orange zest.
3. Remove the seeds from the cardamom pods and place in a pestle and mortar, along with the caraway seeds and ground until fine.
4. Put the golden syrup, sugar and butter in a pan and place over a low heat to gently dissolve the sugar and melt the butter.
5. Combine the remaining ingredients in a bowl. Stir in the wet mixture until combined.
6. Pour into the tin and smooth to even the surface. Bake for 25 to 30 minutes, until golden brown.
7. Remove from the oven and leave to cool for 5 minutes. Cut into squares, then leave in the tin to cool completely.