Preheat your oven to 180°c/160°c fan, or gas mark 4. Line your baking tray with greaseproof paper - I use 20cm x 20cm tray. Set aside

Put the butter, golden syrup and light brown sugar into a saucepan, and put over a medium/low heat to melt together. Stir this regularly, until the butter has fully melted and the ingredients are mixed and melted together.

Place the oats in a large mixing bowl, and pour over the melted butter, sugar and syrup mix. Mix until the oats are fully and evenly coated.

Transfer the oat mix into the lined baking tray, being sure to get it fully into the corners, and smooth it over. Make sure it is evenly distributed, and get the top as flat and smooth as possible!

Bake in the oven for 20 mins. When done, the edges should be lightly golden, and the flapjacks should still be slightly wobbly in the middle. If you prefer crunchy flapjacks as opposed to soft and chewy, bake for a further 4-5 minutes. Leave to cool completely in the tin.

Once the flapjack is completely cool, it's time to top with the chocolate. Simply melt the chocolate, and evenly pour it on top, smoothing with a spoon or rubber spatula. This works best if you temper the chocolate, but should still be fine without. Leave to set in the fridge, take out of the tray, and cut into 16 squares. Enjoy!