01 - Preheat the oven to 150C / 300F.02 - In a large pan, melt Butter, Sugar and Syrup over low heat. Stir constantely until all Sugar has melted. Once smooth, let it cool. 03 - Turn the heat back on and add the Oats. Stir well for five minutes. Allow the Oats soften in the Toffee. 04 - Mix in the Salt and turn off the heat. 05 - Pour and press firmly the Toffee into a 20x30cm / 8x12in tin, lined with non-stick baking parchment that reaches up the sides. 06 - Bake for about 1 hour, or until dark golden at the edges and lighter towards the centre. 07 - Press the flapjack down firmly with the help of a wet wooden spoon ( dip the spoon into cold water to stop it sticking ). 08 - Set aside to cool without touching it for 4 hours or overnight. 09 - Tip the whole Flapjack out of the tin on a chopping board. 10 - Remove the paper and cut into as many pieces as you desire.