This is a basic recipe to which you could add a number of different ingredients of your own choice - like dried fruit, or chocolate chips for example. My preference is for grated orange zest - and if you have a 'zester' (such a neat little gadget that efficiently removes zest in fine, thin curls) all the better.

Ingredients - makes a lot

500g Yeo Valley butter
150g Essential organic honey
350g golden syrup
1kg jumbo porridge oats
grated zest of a large orange

Method

Preset the oven to 180°C

In a large saucepan, melt together the butter, honey and golden syrup over a low heat. Remove from the heat and stir in the porridge oats and grated zest. Pour the mixture into lined trays and spread evenly to a thickness of about 2cm with the help of a palette knife and bake for 25 minutes until golden brown. Whilst still warm, mark the flapjacks into desired finger size - again with a palette knife - and they will come apart successfully once cooled completely. Store in an airtight container and eat within a few days.