Maple and Pecan Flapjacks

• 300g butter, plus extra to grease
• 150g pure Canadian maple syrup (preferably dark for its robust taste)
• 1/4 tsp ground cinnamon
• 75g shelled pecans, toasted in a dry pan and chopped
• 500g rolled oats

FOR THE DRIZZLE TOPPING

• 25g white chocolate, chopped
• 2 tbsp pure Canadian maple syrup (preferably amber syrup for its rich taste)
• 1 tbsp shelled pecans, toasted in a dry pan and chopped

1. Pre-heat the oven to 140°C.
2. Put the butter, maple syrup and cinnamon in a pan with a pinch of salt and stir until melted. Add the nuts and oats and stir well with a wooden spoon to coat.
3. Spoon the mixture into the lined cake tin, level the top, pressing down slightly, then bake for 25-30 minutes.
4. Remove from the oven and score 16 squares, then leave to cool completely in the tin on a wire rack.
5. For the topping, put the chocolate and maple syrup in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water); heat until just melted, then stir and drizzle over the flapjacks.
6. Sprinkle with chopped pecans, then cut into squares to serve.