Maple Glazed Flapjacks

Grease a 25.5 x 16cm (10 x 61/2 inch) base measurement baking tin.

Place butter, sugars and syrup in a large saucepan and heat gently until the butter and syrup have melted. Remove from the heat.

Roughly chop the dates and add to the pan with the oats. Stir well until evenly coated.

Spoon the mixture into the tin and level the surface. Bake at 180°C (160°C, 350°F, gas mark 4) for 25-30 minutes until deep golden around the edges but still soft in the centre.

Leave in the tin until almost cool then cut into squares. Heat the maple syrup with 15ml (1tbsp) water and brush over the flapjacks. Leave in the tin to cool completely. Store in an airtight container for up to 1 week.