INGREDIENTS
225g butter - I used unsalted
225g sugar - I used caster, but brown or Demerara would be nice
75g golden syrup
225g oats
40g dark or milk chocolate - I used a mixture of leftover Easter eggs
Parchment paper
30x23cm tin (approximately)
METHOD
Preheat the oven to 160 degrees conventional 150 degrees fan
Melt the butter, sugar and golden syrup in a large pan until clear and just about to bubble. Pour in the oats and coat thoroughly. Line the tin with parchment and tip in the flapjack mixture. Spread out evenly and bake for 30-35 minutes of until golden but not burnt.
Carefully remove from the oven and allow to cook for 15 minutes. Melt the chocolate in a bowl over simmering water. Using a spoon drizzle the chocolate on the flapjacks. Let it set slightly before slicing. I put mine in the fridge to fully set.