Best Flapjack in the World (probably)

I was never that bothered about flapjack, too many times I'd had something that was just too sweet and greasy, then I tried making it in school and must have over-baked it as it just welded itself to the tin.

But then I was introduced to this recipe by a friend of a friend and I am converted. I have tried it with several different combinations, but the version I made the other day was particularly tasty...

You will need a largish tin as this makes quite a lot. I have a traybake tin from Lakeland which is about the size of an A4 sheet of paper. Line with baking parchment and preheat oven to 160 (fan) or 180 (conventional)

Ingredients:

125g of butter/margarine
100g of golden syrup
150g of brown sugar
50g honey
350g oats
250g of 'other stuff' e.g. fruit, seeds, nuts (for my latest batch I added 100g of mixed seeds, 100g of raisins and 50g of dessicated coconut)

Making it:

Dead easy!  After weighing everything out, melt the fat, sugar, syrup and honey over a low heat in a large pan. Then stir in the oats and your 'other stuff', make sure you mix it thoroughly. Put the mix into the tin and push down firmly.  Cook for 15-20 mins.

Leave it to cool in the tin.  When it's completely cool, remove from the tin and use a sharp knife to cut it up into squares/triangles or whichever shape you like.

Eat...

p.s. I have a friend who is a flapjack purist and thinks that adding 'other stuff' to flapjack is a desecration.You decide...