This was probably the last routine baking session before Christmas - something to keep the cake tin full - and I chose something that could be prepared and mixed up in less than 5 minutes, and cooked while I was working on other things in the kitchen. Flapjack is so quick to make and satisfying to eat - I think the only reason I don't make it more often is that it is packed with butter and sugar and seems less healthy than other baked goods. This is probably a fallacy though - this recipe is 50% fat and sugar by weight, which is no different to a standard Victoria Sandwich cake, before you fill it with buttercream or jam. Plus, it has oats in, which may reduce cholesterol levels, and you can add a healthy selection of dried fruit and seeds of your choice.
So - don't feel guilty about flapjacks - sounds like a good New Year's resolution to me!
100g golden syrup
150g light muscovado sugar
350g rolled or porridge oats
Melt the butter, syrup and sugar together, either in a large microwaveable bowl or a saucepan on the hob. Once the butter has melted, stop heating and mix together until the sugar has dissolved.