BISCUI HEAVEN

Maple flapjack

MAKES 9

200g (7oz) salted butter
125ml (4½fl oz) Billington’s Very Dark Maple Syrup
150g (5½oz) Billington’s Light Muscovado Sugar
325g (11½oz) rolled porridge oats
40g (1½oz) raisins
40g (1½oz) chopped dates
40g (1½oz) pecan nuts, chopped

1 Preheat the oven to 180°C/Gas Mark 4. Line a 20cm (8in) square baking tin with non-stick baking parchment.

2 Melt the butter in a saucepan over a low heat and, once melted, stir in the maple syrup and sugar. Continue to heat gently until the sugar has dissolved. Remove from the heat and stir in the porridge oats, followed by the remaining ingredients.

3 Spoon into the lined tin and smooth out. Bake for 25 minutes, before removing from the tin and scoring into 16 pieces while still warm. Leave to cool completely in the tin before serving.

Raw cookie dough slice

CUTS INTO 10-12 SLICES

100g (3½oz) cashew flour (cashew nuts ground