Orange and sesame flapjacks

Preheat the oven to 200ºC (400ºF, gas mark 6). Toast the sesame seeds in a small dry frying pan for a few minutes or until golden, then tip out onto a plate and leave to cool.

Place the butter, golden syrup, sugar, and orange zest and juice in a large saucepan and stir over a low heat for about 2 minutes or until the sugar has dissolved. Remove from the heat.

Add the sesame seeds and rolled oats to the melted mixture and stir until the oats are well moistened. Pour the mixture into a greased 19 cm (7 1/2 in) square shallow cake tin and press down evenly with the back of a spoon. Bake for 20–25 minutes or until golden brown on top and firm to the touch.

Leave to cool in the tin for about 5 minutes, then cut the mixture into 9 squares. Leave the flapjacks in place for a further 10 minutes or until they are quite firm. Remove from the tin with a palette knife and leave to cool on a wire rack. They can be kept in an airtight container for up to 2 days.