Flapjacks

Ingredients:

4 ½ oz/ 6 tbsp Golden Syrup or corn syrup

2 sticks/200g butter

1lb porridge oats

1. Preheat the oven to 350°F/180°C/Gas 4

2. Butter a 9"x 13"/23cm x 33cm Swiss roll tin and line the base with baking parchment.

3. Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well.

4. Put the oats into a roomy baking bowl, add a pinch of salt then pour over the butter and syrup mixture and stir to coat the oats.

5. Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.

6. Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.

7. Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.

I topped the flapjacks with melted chocolate.

Please note: I didn't use baking parchment, I just lathered the bottom of the baking tin in butter before adding the mixture.