One of my absolute favourite ‘cakes’ - but their simplicity can be deceptive, as quantities and cooking time are crucial, depending on whether you like your flapjacks crunchy or moist! I prefer mine on the moist side, and as I hadn’t baked these for a while, my first batch were disappointingly crunchy. So I increased the quantities by half, and kept a VERY close eye on them in the oven. These have turned out perfect!
6oz/175g butter, 1.5oz/40g sugar, 3 generous tbsp golden syrup - warmed, 12oz/350g rolled oats, pinch of salt
Beat the butter & sugar together until creamy, then stir in the warmed syrup. Mix well & work in the rolled oats & salt.
Put the mixture into a greased tin - approx 30cmx20cm - then bake in a fairly hot oven for about 20mins, but check on them at 15mins. If you prefer crunchy flapjacks, you can either use a larger tin ( then the flapjacks will be thinner) or bake for longer. For moist flapjacks, remove from oven just as the edges start to colour.
When firm, cut into 12 pieces, but leave in tin until quite cold.