Fruity chocolate flapjacks

Method

1. Preheat the oven to 190°C/fan170°C/ gas 5. Melt the butter and golden syrup in a small saucepan over a low-medium heat. Remove from the heat.
2. Put the oats, sugar and berries in a mixing bowl and pour in the butter and syrup mixture. Tip into a non-stick 23cm square x 6cm deep cake tin, press in well and bake for 25-30 minutes, until golden and firm. Set aside to cool in the tin.
3. Meanwhile, melt the chocolate in a heatproof bowl over a pan of just-simmering water, making sure the bowl doesn’t touch the water. Remove from the heat and stir until smooth. Pour over the top of the flapjack, spread evenly and set aside to cool and set. Cut into 12 slices, wrap in baking paper and transport in an airtight container.