Flapjack

I'm not much of a baker, really. Despite being a scientist, I'm not really one for weighing things out accurately or following recipes religiously, so this is my first stab at baking in a good long time, inspired by my friend Joe who has been providing colleagues with his home-baking recently. I chose flapjack as it was something I hoped I would struggle to mess up; even I can melt stuff in a pan, stir in oats and put it in the oven. The entire contents of the tin disappeared over coffee at work today, so I think they turned out OK. Hopefully this marks the the start of me baking more regularly...

Makes about 12 squares

150g of rolled oats
100g of golden syrup
80g of unsalted butter
2 tbsp of muscavado sugar

Pre-heat the oven to 180C and, while waiting, place the syrup, butter and sugar in a pan and place over a medium heat. When molten, pour the liquid into a bowl with the oats and stir together. Grease the inside of a brownie tray (or similar: I used a 25cm ceramic Le Creuset baking dish), pour in the mixture and spread out to an even thickness. Place in the oven for 20-25 minutes and, when done, take out and leave to cool. Once cold, slice the flapjack into squares, fingers... whatever you fancy, and store in an airtight tin. Should keep for a few days, will last a few minutes...