For me the perfect flapjack would be a nice thick slice, not crunchy but melt in your mouth soft. Not filled with fruit or flavoured with spices. I would maybe allow it to be drizzled with a touch of chocolate, but really I'm a purist when it comes to flapjack. It needs to be oats, sugar, butter and syrup. Cooked until soft, and never crunchy.
So when I was sent some Flahaven's Irish oats to try I thought, rather than just making porridge and telling you all what I thought of my breakfast I'd try out a flapjack recipe. I usually just say that oats are oats and there's no point spending more on them for a better brand. Perhaps that's why I'm so often disappointed with my flapjacks when I use the cheapest oats I can get?
After a bit of scouting on the internet I found a recipe on the Guardian website from Felicity Cloake, aptly titled how to cook perfect flapjacks.
I gave it a go, following it verbatim, as I always do when I first try a new recipe, then I make notes of what I would change next time and tweak it to how I like it.