British flapjacks are potentially one of the most popular tray bakes ever because they are delicious and easy to make.

Whether enjoyed mid-afternoon with a hot drink or after dinner as pudding, flapjacks taste best when they are homemade.

What’s more, they’re super simple to make using ingredients you most likely already have in the cupboard.

According to Mary Berry’s recipe, they can be made with as little as four ingredients.

Good to Know said the sweet bake is “so easy” to whip up and takes just 30 minutes to bake, meaning they can be rustled up in no time.

Ingredients:

125g butter

90g golden syrup

90g light muscovado sugar

250g rolled oats

Method:

Start by lightly greasing and lining a roasting or cake tin, around 20cm by 30cm in size should be sufficient.

Next, combine the butter, golden syrup and muscovado sugar in a saucepan before heating on the hob until melted.

Once the mixture becomes one, add the oats in and mix well until fully combined.

Spoon the mixture into the greased and lined tin, making sure not to push down to compress the mixture too much.

Smooth the surface using a spoon or palette knife before baking in a preheated oven at 180C or 160C Fan for 30 minutes.

Once done, the flapjacks should still be slightly soft but golden brown to look at.

Leave to cool in the tin for five minutes before transferring them to a wire rack and leaving them to cool even further.

These flapjacks can be sliced into 24 bite-sized pieces or 12 larger slices.

Mary said flapjacks are best enjoyed warm but they can also be kept in an airtight container for up to five days to be enjoyed.