Deep and chewy flapjacks recipe Makes 12 large or 16 smaller flapjacks Best not to kid yourself about the facts here: this ain't no diet food. Flapjacks are no more than oats suspended in butter toffee. Last time I looked that wasn't high on the list of recommended health foods. But they are incredibly good. These enormous ones are perfect for sharing and will fuel a great deal of rainy festival-traipsing. Do replace some of the oats with seeds, nuts or dried fruit if you would like to add more interest to this plain version. 650g (1lb 6oz) butter 350g (12oz) brown sugar 360g (12½oz) golden syrup 400g (14oz) jumbo rolled oats 300g (10½oz) porridge oats (I use half spelt) pinch of salt Preheat the oven to 150°C/300°F/gas mark 2. Use a convection rather than a fan oven, if possible. In your largest pan, melt the butter, sugar and syrup over a low heat, stirring until no grains of sugar remain. Keep cooking until the toffee is bubbling and smooth. Add the oats and stir over the heat for five minutes. You want them to soften in the toffee. Mix in the salt and turn off the heat. Press firmly into a 30 x 20cm (12 x 8in) tin, lined with non-stick baking parchment that reaches up the sides. Bake for one hour and ten minutes, or until deeply golden at the edges but still a tiny bit wobbly right in the centre.