• Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tin with parchment paper.
• Add butter, golden syrup and light brown sugar to a large mixing bowl and melt in the microwave on a medium heat.

  Every 10 to 15 seconds stop the microwave and give the mixture a stir. Repeat this until the mixture has fully melted.
• Add porridge oats to the melted mixture and mix together until thoroughly combined. Make sure all the oats are generously coated otherwise the flapjacks are likely to fall apart once baked.
• Then add the white chocolate chips to the flapjack mixture and mix until evenly combined.
• Pour the flapjack mixture into a lined baking tin and spread it evenly into all four corners. With the back of a spoon, press the flapjack mixture down.
• Bake in the oven for 20 minutes or until the edges have turned golden brown. Once baked, leave the flapjack to cool down before cutting and decorating.

Topping

• If you want to decorate these flapjacks, break white chocolate into a large mixing bowl and melt in the microwave on a medium heat.
• Stop the microwave every 10 to 15 seconds and give the mixture a stir. Repeat this until the chocolate has fully melted. Avoid overheating the chocolate or it will burn or turn grainy.
• Add the melted white chocolate to a piping bag or use a spoon to drizzle zig-zag lines over the cooled flapjacks. Enjoy straightaway or eat once the chocolate has hardened.