Someone wanted a flapjack recipe

In the American, and probably older, sense of the word, a flapjack is a kind of pancake. In the UK it means a delicious and calorific oat snack, the culinary ancestor of the granola bar. Flapjacks are a lunchbox staple chez Prismagnon because they keep well and don't squash too easily, as well as being pleasingly quick and simple to make.

INGREDIENTS:
200g butter (or soy marg if you want vegan ones)
200g brown sugar
2 generous tablespoons golden syrup (or honey, or other sugary goop)
350g rolled oats (use 400g if you're not adding nuts)
50g nuts or seeds, optional
50g small pieces of dried or crystallised fruit, optional

Melt the butter, sugar and syrup together, either in a saucepan on the stove or in a bowl in the microwave.
Stir in all the other stuff then scrape the mixture into an 8" square baking tray lined with baking parchment and press it flat with the back of a spoon.
Bake for 25 minutes at 180 deg C, until the mixture is bubbling.
Let it cool down a bit, then mark the warm flapjack into squares or bars with a knife. I usually get 20 out of this much mixture. Let it cool completely, then separate the squares and either put them in an airtight container or wrap them individually with clingfilm. They'll keep for a week or so.

The recipe's pretty robust, so feel free to experiment with your own variations -this week's speciality is pumpkin seeds and chopped prunes, but past successes include crystallised ginger and sesame seeds, maple syrup and dried cranberries, banana chips and flaked Brazil nuts, and cinnamon and raisins.