Makes 16
1. Preheat the oven to 170°c/Gas Mark 3. Grease a 23cm square baking tin with a scrap of butter and line the base with baking parchment.
2. Grate the zest from the orange into a large saucepan. Squeeze the juice from the orange and put this in a small saucepan with the raisins. Bring to a gentle simmer.
3. Remove the pan from the heat but leave it in a warm place for the raisins to plump up in the orange juice.
4. Add the golden syrup to the large saucepan containing the orange zest. Add the butter, brown sugar and lemon juice. Heat very gently, stirring occasionally, until the butter has melted and the sugar has dissolved.
5. Mix the oats, flour and pine nuts. Pour the oat mixture into the saucepan containing the melted butter mixture and add the raisins, along with any juice left in the pan. Mix everything very thoroughly.
6. Spread the mixture out in the lined tin. Bake for 25–30 minutes or until golden brown. Leave for a few minutes, then mark the flapjack into squares with a knife. Leave to cool and set.
7. You can customise these flapjacks by replacing the raisins and pine nuts with whichever dried fruits and nuts take your fancy. You could also add a pinch of spice, and maybe even a sloosh of brandy – not too much, though, or they won’t set.
© River Cottage
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