What can I say? These are just gorgeous!

Makes 16 squares

• 175g salted butter, diced
• 6 tablespoons golden syrup
• 400g porridge oats
• 50g cocoa powder
• 175g raspberries, fresh or frozen

Preheat oven to 160C (fan ovens) or equivalent

You will need a greased 20cm rectangular baking dish lined with a strip of greaseproof paper from end to end, leaving the ends protruding as ‘handles’ or a greased and lined brownie tin

Melt butter and golden syrup gently. Combine oats, cocoa and raspberries and stir gradually into the melted mixture making sure everything is fully coated.

Press into prepared dish, smoothing down firmly and evenly with a wet metal spoon (it pays to spend a little time on this).

Bake for 15-20 minutes until just starting to pull away from the edges.

Cool slightly, cover, and refrigerate. Once cold turn out and mark into squares.

Extra Chocolate

The flapjacks are lovely plain, but for an even more irresistible treat  cover them with melted chocolate once cold.

Melt 125g dark chocolate, broken into pieces, in 30 second bursts on High in the microwave for a total of 2- 2 ½ minutes. Once almost melted, gently stir in 15g softened butter for extra sheen and gloss.

Extra Prettiness

Scatter with some pretty sprinkles: those yummy little freeze-dried raspberry pieces work especially well.