Flapjack

Preheat your oven to 180°C (350°F / Gas Mark 4) and grease a shallow baking tin approximately 20x30cm with a little butter.

Place the butter or margarine, brown sugar, and golden syrup into a medium saucepan over low heat. Stir gently until the butter has melted and the sugar has dissolved completely.

Remove the saucepan from the heat and stir in the rolled oats until every oat is thoroughly coated in the butter and sugar mixture.

Tip the oat mixture into the prepared baking tin and spread it out evenly, pressing it down firmly with the back of a spoon or a spatula to create a compact, level layer.

Bake in the preheated oven until the flapjack is golden brown on top, checking regularly to prevent over-browning.

Remove the tin from the oven and, while still warm, use a sharp knife to score the flapjack into bars or squares of your desired size.

Allow the flapjack to cool completely in the tin so it firms up and holds its shape before removing the pieces.