• Pre-heat the oven to 170C/150C Fan/340 F. Prepare the baking tin by lining it with baking parchment or lightly oiling it.
• It's helpful if you're lining the tin with baking parchment to allow the edges to overhang the tin a little. This can act as a kind of handle to help get the flapjacks out of the tin safely once they're baked.
• Add the butter (margarine if using), 1 cup butter caster sugar 1 cup caster sugar and golden syrup 1/2 cup golden syrup to a saucepan. Over a low heat, melt the ingredients together stirring as you go. Do not allow this mixture to boil.
• Measure the dry ingredients; oats 5 1/2 cups rolled oats and cocoa 6 tablespoons cocoa powder into a roomy mixing bowl.
• When the ingredients in the saucepan have melted, add them to the oats and cocoa and stir them all together.
• Once everything is thoroughly combined add them to the pre-prepared baking tin and use the back of a spoon to level the mixture in the tin.
• Once the oven is at temperature, put the flapjacks into the oven and bake for about 25 minutes.
• Remove the flapjacks from the oven and set the baking tin on a cooling rack.
• Allow the flapjacks at least ten minutes to cool before lifting them out of the baking tin and allowing them time to cool fully.
• Add the white chocolate drizzle if using.

White Chocolate Drizzle (optional)

• Melt the white chocolate 3/4 cup white chocolate in a small bowl (heat proof) either by sitting it in a saucepan of hot water or by melting it in the microwave. Heat the chocolste in the microwave by using ten second increments.
• Once the white chocolate is melted drizzle it over the cooled flapjacks. Using a teaspoon and allowing the chocolate to drip off the end works quite well. (Just as in the photograph.)