The Ultimate Flapjack

Makes 15 decent size flapjacks.


250g/9oz unsalted butter

295g/10oz golden syrup

500g/1lb 2oz rolled porridge oats ''not the jumbo variety''

Pinch of salt


1. Preheat the oven to 180c/gas 4 while you combine the butter and golden syrup in a large non-stick saucepan.

2. Heat gently until melted, then remove from the heat and stir in the oats and salt with a wooden spoon.

3. Spoon the mixture into a 20cm (8-inch) shallow square tin or similar, which has been greased and lined with non-stick baking parchment paper.

4. Level and press down firmly with the back of a tablespoon or palette knife to smooth.

5. Bake in the middle of the oven for 25 minutes until gorgeously golden brown on top.

6. Remove and leave to cool in the tin for 10 minutes.

7. Cut up into squares while still warm (you can trim the crisp edges, if you like).

8. Leave to cool for a further 15 minutes and lift out of the tin to cool completely on a wire rack - just discard the baking parchment.

9. If you like, dip the ends in melted chocolate and once set you're ready to serve with a cup of tea.