Method...

1. 1. Preheat the oven to 200oC, gas mark 6. Grease and line a 20cm square tin.
2. 2. Place the flapjack ingredients in a food processor and pulse until blended but the oats still hold their shape.
3. 3. Press into the prepared tin, smooth the surface and bake for 15 minutes. Allow to cool slightly before cutting into 16 squares, still in the tin. Allow to cool completely.
4. 4. For the icing, blend the icing sugar with the Camp to give a smooth thick icing that will hold its shape when drizzled.
5. 5. Drizzle the icing over the flapjacks and serve.
6. 6. Cooks tip: Store in an airtight jar for 3-4 days.