Pam the Jam from River Cottage has just recently brought out a new cake book which is most definitely on my wish list, but until then, I am enjoying the recipe excerpts on the RC webpage
175g unsalted butter, cut into cubes
1 tbsp golden syrup
150g demerara sugar
250g medium porridge oats
Pinch of sea salt
1 tbsp desiccated coconut (optional)
Preheat the oven to 180°C/Gas mark 4. Place the butter, golden syrup and sugar in a large heavy-based saucepan. Heat gently, stirring often, until the butter has just melted and the sugar is still grainy. Remove from the heat and pour in the porridge oats, salt and desiccated coconut, if using. Mix together until evenly combined. Turn the mixture into the prepared baking tray, spread evenly and firm down well with a fork or the back of a spoon. For a soft and chewy flapjack, bake for about 20 minutes until a light-medium golden colour. Give it a bit longer if you prefer a crispy, well-cooked flapjack.
Run a knife round the edge to release the flapjack, leave for 5 minutes, then mark into bars or squares. Leave in the tin until nearly cold before cutting into pieces and removing to a wire rack. The flapjacks will keep in an airtight tin for up to 10 days.