Chocolate and nut flapjacks

Preheat the oven to 180°C/Gas Mark 4. Grease a 23cm (in) square baking tin and line the base and sides with baking paper.

For the flapjacks, roughly chop the nuts and chocolate, then place in a large bowl along with the oats.

Put the butter, sugar and syrup in a pan and heat gently until the butter has melted and the sugar dissolved. Pour the liquid mixture into the bowl of mixed dry ingredients, then stir well until combined to create a moist, sticky mixture.

Press the mixture down into the baking tin. Bake in the oven for 25-30 minutes, checking after 25 minutes and removing as soon as it has turned golden. Mark into 16 squares while still warm, then allow to cool in the tin. Remove from the tin when completely cold and cut the marked squares using a sharp knife.

For the chocolate coating, melt the chocolate in two separate heatproof bowls over a pan of simmering water. Dip one diagonal half of each flapjack into the dark chocolate until well covered. Remove from the chocolate, allowing any excess to drip back into the bowl.

Using a teaspoon, randomly drop small amounts of milk chocolate on top of the plain chocolate dipped halves. Swirl together using a skewer to create a marbled look. For variation, dip the flapjacks in milk chocolate and drop dark chocolate on top before swirling together. Place on a sheet of baking paper and allow to set. Wrap in tissue paper and place in a box or tin.