Preheat your oven to 180°C and grease a square baking tin with a little bit of butter today. Line the bottom and sides with non-stick parchment paper so you can lift the flapjacks out very easily later.

Place the butter, light muscovado sugar, and golden syrup into a large, heavy-based saucepan over a low heat. Stir the mixture gently until the butter has melted and the sugar has completely dissolved into the golden liquid.

Remove the saucepan from the heat once the mixture is smooth and glossy. Pour in the rolled oats and stir vigorously until every single oat is thoroughly coated in the sweet, buttery syrup today.

Transfer the oat mixture into your prepared baking tin and spread it out to all the corners. Use the back of a metal spoon to press the oats down firmly until the surface is perfectly flat.

Slide the tin into the center of the preheated oven and bake for about twenty-five minutes. You want the edges to be a deep golden brown while the middle still feels slightly soft and yielding.

Take the tray out of the oven and let it sit for about five minutes on the counter. Use a sharp knife to score the warm flapjacks into twelve even bars without cutting all the way through.

Leave the flapjacks to cool completely in the baking tin before you try to lift them out today. Cooling in the tin allows the syrup to set firmly so the bars do not crumble into small pieces.

Once the tray is cold, lift the parchment paper to remove the giant oat block from the tin. Follow the scored lines with your knife to finish cutting the flapjacks into clean, beautiful, and professional-looking bars.

If any edges look a bit rough, you can trim them slightly with a sharp knife for a neat look. These small trimmings are a tasty snack for the cook while you wait for the rest to be served.

Arrange your Mary Berry Flapjacks on a pretty plate and serve them with your favorite hot drink. They are best enjoyed at room temperature when the caramel flavor of the syrup is at its absolute peak today.