450g Porridge oats
Pinch of salt
150g Plain Chocolate chips
300g Softened butter
70g Caster sugar
6tbsp or 90g Golden Syrup
Preheat the oven to 180 degrees and line a 32cm x 34cm baking tray with parchment paper. Mix all the ingredients in a large bowl or stand mixer until combined.
Spread the mixture into roasting tin and press it down firmly with a fork.
These Flapjacks freeze beautifully but I find that they keep happily in an airtight tin for a week.