Sticky flapjack recipe

Decorating a house as a couple is not so much about making compromise than knowing which battles you are unlikely to ever win and putting your energy into battles that are not completely hopeless.

After having tried for months to get The Man to agree in buying a red sofa for our future house (I may have an obsessive passion for the colour red), I've finally understood that it's never going to happen and that I might get luckier in working him on us adopting a kitten. 
If that doesn't work, I even have a secret weapon; getting his dream beast of smoker-barbecue that costs almost as much as a car (I'm serious, the thing exists and is called a Big Green Egg)

Actually, thinking about it, if I play it well, the crazy barbecue might actually get me a kitten sharpening his claws on a beautiful red sofa...!

Florence's Sticky Golden Syrup Flapjacks

Forget about healthy oat bars, these flapjacks are sticky, naughty, and that's the reason why I like them so much. 
There are crunchier than your usual flapjacks. 
This simple, foolproof recipe was given to me by Florence, my Marmelade boss (who takes her nickname from the fact that she makes the meanest orange marmelade and taught me how to make it myself). 
Make a big batch, they keep well, and there are so good they won't last long anyway!

Ingredients

110g Rolled Oats
150g muesli or granola
A small handful of any dried fruit and or nuts that you like, roughly chopped (I used 100% natural French glacé cherries, raisins, almonds and peanuts)
2 tbsp golden syrup
225g light muscovado or demerara sugar
225g butter

Method for the sticky flapjacks

Preheat the oven at 185deg C

1/ In a saucepan, melt the sugar, butter and golden syrup and mix with a wooden spoon until well combined. 

2/ Add the oats, granola and nuts and fruits and mix well until fully coated in sugar and butter syrup. Turn off the heat.

3/ Transfer to a buttered brownie or metal pie dish, press firmly onto the base and cook in the centre of the oven for about 35 min until golden on top and on the edges. Leave to cool completely before cutting into squares with a sharp knife. Store in an airtight container or cookie jar/box in the fridge for up to 3 or 4 days.