Classic British Flapjack

Instructions

1. Heat the oven to 350 F (175 C). Line an 8-inch (20 cm) square pan with parchment, leaving an overhang on two sides.
2. Melt the butter, brown sugar and golden syrup together in a saucepan over low heat, stirring until the sugar has mostly dissolved and the mixture is smooth. Do not let it boil hard.
3. Remove from the heat and stir in the salt and oats until every oat is coated.
4. Tip the mixture into the pan and press it down firmly and evenly with the back of a spoon, especially into the corners.
5. Bake for 22 to 25 minutes, until the edges are deep golden and the center is just set. It will feel soft but firms as it cools.
6. Cool in the pan for 30 minutes so the bars set, then lift out with the parchment and cut into 16 squares with a sharp knife. Cut while still slightly warm for clean edges.