Instructions

1. Preheat oven to 180°C/350°F/gas 4 and line an 20cm/8inch or 23cm/9inch square baking tin with parchment paper, make sure to leave an overhang to use as handles later.
2. Combine butter, sugar, syrup and vanilla (if using) in a medium sized saucepan. Melt together over medium heat, stirring occasionally. Once butter has melted, pour over oats in a large bowl and stir until all the oats are wet.
3. Pour oat mixture into prepared baking tin and firmly press into the corners, making sure to flatten the top.
4. Bake for 15-20 minutes, depending on how crunchy you like your flapjacks. Remove from oven and score into 9 large pieces or 16 small pieces with a sharp knife while still hot. Leave to cool completely on a wire rack, then remove flapjacks from the tin by lifting it out as one by pulling the parchment paper “handles”. Cut the flapjacks into pieces where scored. Flapjacks will keep for up to 3 weeks in an airtight container at room temperature.