Step 1

Preheat oven to 180°c / 160°c fan gas 4 / 350 °F. Prepare the baking tin by lining it with baking parchment. We use a 8 x 8 inch square tin loose-bottomed cake tin, if using a longer tin they will come out thinner.Make sure parchment paper is longer than the tray to make it easier to remove later. See blog post for advice.

Step 2

Put the butter, sugar and golden syrup in a pan together.

Step 3

Melt the ingredients together on low heat. Do not allow the mixture to boil.

Step 4

Once melted turn off the heat and add oats

Step 5

Stir oats into the butter, sugar and syrup until well coated and it forms a sticky mixture

Step 6

Transfer into the lined baking tray

Step 7

Push down with a silicone spatula

Step 8

Bake for 15 -20 minutes in an oven set to 180°c / 160°c fan gas 4 / 350 °F

Step 9

Remove from the oven, they will still be soft, don't worry this is normal they firm up as they cool. Do not be tempted to cook for longer!

Step 10

Leave to cool still in the tin for at least 20 minutes. Once the tin has cooled down, place it in the fridge. This will cool the flapjack mixture and make it set hard. The longer the better for neater cuts I suggest 2 hours+.

Step 11

Once completely cooled and firm, gently lift flapjack slab out with the baking parchment.

Step 12

Use a sharp knife to cut into rectangles or squares!

Step 13

Makes 8 large rectangular flapjacks or 16 treat size squares.

Step 14

Best served at room temperature, for a soft chewy texture.