There has been a bit of toing and froing on this one, and a fifty-fifty split among our tasters. Some like them richer and very buttery, some like them drier and with a bit more crunch. I prefer the latter, but here you can make your own choice.
First place the sugar, butter and golden syrup together in a saucepan and heat it gently until the butter has melted, giving it a stir now and then.
Take the saucepan off the heat and stir in the porridge oats, mixing thoroughly.
Now pour the mixture into the prepared tin and press it out evenly, using the back of a tablespoon or your hand.
Bake near the centre of the oven for 40–45 minutes. Then allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars.
Leave them in the tin until they’re quite cold before removing them to store in an airtight tin.
For chocolate-dipped flapjacks: use 110g melted milk chocolate (for children) or dark chocolate (for adults) in a wide bowl, and dip them lengthways 5mm deep into the chocolate (just to cover one side).
Place the cooled Flapjacks base-up on the wire rack and, using a teaspoon, coat the underside of each Flapjack with warm melted chocolate.
Now leave them to cool completely before packing them up in an airtight tin.