160 g unsalted butter, cut into cubes
100 g golden syrup
100 g light brown sugar
300 g oats
Pinch of sea salt
100 g dried strawberries
50 g dried pineapple (chopped)
100 g white chocolate
24 x 24 cm baking tray, lined with parchment paper
Preheat the oven to 180 degrees C conventional / 160 degrees C fan / gas 4.
Put the butter, golden syrup and sugar into a large saucepan and place on a moderate heat, stirring occasionally, until the butter has melted. Add the oats and a pinch of salt. Stir until the oats are covered in the butter/sugar mixture.
Remove from the heat and stir in the dried fruit (I used Urban Fruit). Pour into the baking try, and press down firmly with a spoon.
Bake in the oven for 20 mins, until the top has turned light golden brown (so the flapjacks remain chewy once cooled).
Leave to cool in the tin for an hour, then cut into squares.
Break the chocolate up, and place in a small heatproof bowl, sitting on top of a pan of gently simmering water (take care not to let the bowl touch the water). Stir occasionally, until the chocolate has almost melted, then remove from the heat and continue to stir until it has all melted.
Drizzle over the chocolate, and leave for 2 hours for the chocolate to harden.