1. Preheat your oven to 180°C (160°C fan) or 350°F, and grease a 20cm x 30cm baking tin then line it with parchment paper for easy removal.

2. Melt the butter, golden syrup, and sugar. My top tip for weighing the golden syrup which is messy, is to place the empty pan on a set of scales (as shown in video) and pour the syrup in.  I actually do this for every ingredient as you will see if you watch the recipe video.  In a large saucepan, add the butter, golden syrup, and light brown sugar. Place the pan on low heat and gently melt the ingredients together, stirring occasionally. Once the mixture is smooth and glossy, remove it from the heat.

3. Stir the rolled oats into the melted butter mixture, ensuring all the oats are well coated. At this point, you can add a pinch of salt for a subtle balance to the sweetness, (unless you are using salted butter).

4.Pour the oat mixture into the prepared tin, pressing it down firmly with the back of a spoon (or in my case a coffee tamper) to ensure it’s evenly distributed and compact. This will help your flapjacks hold together and create that perfect chewy texture.

5. Place the tin in the preheated oven and bake for 20 minutes, or until the flapjacks are golden brown on top. The edges will be slightly crispy, while the centre remains chewy.  It is important not to overcook, as otherwise the soft chewy texture will turn into hard flapjack.

6. Once baked, remove the tin from the oven and allow the flapjack to cool for 10 minutes in the tin before carefully lifting it out using the parchment paper. Slice into squares or rectangles while still warm, then leave to cool completely.

I then place in my Cake Container Loaf Box.  They can last up to 10 days but they get eaten too quick!