Preheat the oven to 200C. In a wide based pan, carefully melt the butter for a number of minutes. Using a large bowl, mix together the oats, flour, sugar, pistachios, figs and lime zest. Then stir in the melted butter and golden syrup until properly combined and all the oats are evenly covered. Pour half the oat mixture into the base of the tin, after this, place the blackcurrants over the oats as a middle layer, followed by a final layer of the remaining oats.
Press down on each layer into an even layer as you go. Place the tin into the oven for a minimum of 55 minutes preferably 1 hour. The mixture should have a golden appearance and should be crisp on all sides. Leave to cool in a cooling tray, before cutting into 18 pieces or bars. Store in an airtight container for later consumption.
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