• 275g butter
• 90g dark brown sugar
• 100g golden syrup
• 100ml of strong coffee
• 85g pecan nuts
• 350g oats
• 95g plain flour

For the icing:

• 80g butter
• 350g icing sugar
• 3 tbsp of strong coffee
• extra pecans to decorate

1. Heat the oven to 160 fan/gas 4.
2. Line a 20 x 25cm tin, lined with parchment paper.
3. Melt the butter, coffee, dark brown, golden syrup in a saucepan over a low heat.
4. In a bowl place the oats and chopped pecans.
5. Pour the liquid over the oars and mix well.
6. Press into the tin and bake for 25 minutes. Leave to cool.
7. To make the icing, melt the butter. In a bowl place the icing sugar then the coffee and melted butter.
8. Place on top of the flapjack and decorate with pecans.

Recipe by Catrin Thomas, originally featured on Prynhawn Da.