Homemade flapjacks are much tastier than shop-bought ones — and you know exactly what’s in them. Taming Twins, who shares a variety of sweet and savoury recipes, has shared a delicious flapjack recipe which pays particular attention to the type of oats you use. According to the expert, the “secret” to delicious flapjacks is using rolled oats and jumbo oats.

The expert said: “Rolled oats are more likely to be used in porridge. They absorb moisture well and carry flavours. Jumbo oats tend to be bigger and crunchier, keep their shape more, and are more likely to be used for biscuits and cereal bars.”

Using half of each variety is the “best” combo according to the expert, who says they make the flapjacks “crunchy and chewy”.

Ingredients:

225g unsalted butter

150g golden syrup

150g soft light brown sugar

225g rolled oats

225g jumbo oats

One teaspoon of salt

Method:

Preheat your oven to 170C and line a 20x20cm baking tray with parchment paper.

Melt your butter, sugar and golden syrup in a large pan over a low heat. Once the sugar has dissolved, remove from the heat.

Stir in the oats and salt, making sure to give the mixture a good stir so all of the oats are coated.

Pour the mixture into your lined tin and use a spoon to make sure the flapjack mixture is compact.

Bake for 20 minutes in the oven. According to Taming Twins, the edges should be starting to go brown, but the middle will still be soft.

Let the flapjack fully cool in the tin and, once cool, remove it from the tin and slice it into 16 squares with a sharp knife.

If you fancy, you can melt some chocolate over the top or any spread such as Biscoff.

These bakes will keep for up to seven days in an airtight container, or they can be frozen for up to a month.