Preheat the oven to 180 degrees (C, fan oven).
In a glass or ceramic bowl, weigh out butter, golden syrup and light brown sugar.
Melt together in the microwave. Two minutes on high, stirring after each minute, should be plenty.
Measure out the oats in another bowl. Tip the butter mixture into the oats and stir well so the butter mixture coats the oats fully.
Take 4 fresh apricots, remove the stones and chop the flesh into small pieces (about 1 cm/half an inch in size).
Mix the apricots into the oat mixture.
Line a baking pan with baking parchment. My tin is 11 x 9 inches (28 x 23 cm).
Tip the oat mixture into the lined pan and use a wooden spoon to press it firmly into the tin. This helps to prevent the flapjacks being too crumbly and makes them firmer so don’t skip this part.
Bake for 30-32 minutes or until the top of the flapjacks are golden. Keep an eye out that any pieces of apricot on top don’t burn.
Remove the flapjack tray from the oven, leave to cool for a few minutes, then score the flapjacks into 16 pieces while still warm. As they cool they will harden and you can then cut them fully through using the scored lines.