Preheat your oven to 170deg (fan) 150deg (conventional).
Line a 20cm x 20 cm baking tray with baking parchment, cut slits in each corner so it fits neatly.
Melt your butter in a large pan over a low heat.
Once melted add your sugar. and golden syrup. Once the sugar has dissolved remove from the heat and stir in the oats.
Give the entire mixture a really good stir so that all of the oats are coated.
Bake in the oven for 20 minutes, the edges should be starting to brown but the middle should still be soft and wobbly.
When the flapjacks are cold, remove from the tin and slice your flapjack into 16 squares with a sharp knife.
When do you cut the flapjacks? Leave the flapjack in the tin until it is completely cooled before cutting into sixteen squares and removing from the tin.
(Allowing them to cool helps them to keep their shape and means that you don't need to overcook them.)
Should flapjacks be crunchy or chewy? For me the perfect flapjack is a chewy one, with slightly crunchy edges. Anything else is simply not good enough!
However, if you of the crunchy flapjack persuasion, just cook your flapjacks for slightly longer.
Can you make Dairy free or vegan flapjacks? Yep! Just replace the butter with your favourite dairy free spread.
How long do homemade flapjacks last for? In our house this is about 5 minutes but if you can resist temptation this flapjack recipe will last for around 10 days kept in an air tight container.
You can also freeze flapjack in portions for up to one month.