Start to melt the butter in your heavy bottomed pan on the stove over a low heat.

Preheat your oven to 150 degrees centigrade

When you have some melted butter then grease the inside of your silicone mould. If you don't have a silicon one then you need to line your tin with parchment paper and grease that.

Add the golden syrup and soft brown sugar to the melting butter keeping the heat low as you do not want to boil the mixture.

Once the sugar crystals have all melted and you have a liquid then take it off the heat and stir in your porridge oats.

Pack the mixture in to your tin and compress (this is important as it makes the right texture).

Place in your preheated oven and cook for 45 minutes

When you remove the flapjacks they will still look moist and wobble, this is what they are supposed to look like. You have to trust the process!

Allow to cool completly before removing from the tin.

Melt the chocolate - I do this in a bowl in the microwave on medium heat keeping a close eye on it.

Once the flapjack is cold, drizzle the chocolate over the top and allow to cool before cutting into 16 equal pieces.