Here's the recipe. It's a bit lower on sugar than I used to make and is full of fruit, nuts and seeds so is high in fibre too.
5 oz. (150g) butter or margerine
3oz (85g) sugar (I used soft brown this time but dark brown gives a nice fudgey flavour)
4 tablespoons golden syrup
10oz (275g) porridge oats
4 oz (115g) raisins or sultanas
2 tablespoons sesame seeds
1 oz (25g) flaked almonds
1 oz (25g) sunflower seeds
Preheat the oven to 180'C / 350'F / Gas 4 (I use Gas 5 in my boat oven)
Weigh the butter, sugar and syrup straight into a large pan and bring to the boil over a low heat, stirring well until the butter and sugar have melted.
Take off the heat and cool for a bit while you line a small roasting tin with non-stick baking paper.
Weigh the porridge oats, nuts, seeds and raising into a jug and then add to the mixture in the pan. There's no need to use a separate mixing bowl and it saves on washing up.
Tip the mixture into the lined tin and press down, making sure you pack it well into the corners.
Bake in the oven for 25-30 minutes till golden brown. This gives a moist squidgy flapjack but if you prefer them firmer just cook for another 10 minutes.
When they're cooked leave them to cool in the tin. Using the baking paper, lift the slab of flapjack out of the tin onto a chopping board and using a sharp knife cut into 12 pieces.
If you have to store them in 2 layers in the tin I suggest you put a sheet of non-stick paper between the layers to stop them sticking together although if you're anything like us, they won't last long enough to stick together.