Preheat the oven to 180‘C / Gas 4/ 160’C Fan. Line an 8-inch/20cm square baking tin with baking paper and set aside.

To a large saucepan, add the butter, sugar and syrup. Heat over a low heat, stirring constantly, until the butter has melted. Remove from the heat.

Add the oats, seeds and raisins and mix well with a wooden spoon until fully combined.

Pour the mixture into the lined baking tray and use a spoon to press the mixture down as compact as possible, and right into the corners and edges of the pan.

Bake for 20 minutes. Once baked, remove from the oven and onto a cooling rack.

Use a knife to gently score the flapjack into 16 squares. Then leave to cool completely before cutting into squares. This recipe will keep for around 5 days in an airtight container.