Line a baking tray with greaseproof paper (My tin is 20cm x 26cm).
Peel and chop the apples (4 medium)
Put the apple and raisins (150g) in a small pan and cook on a low heat until the fruit is soft (around 5 minutes), stirring occasionally to prevent it burning.
Meanwhile put the butter (250g), golden syrup (4 tbsp) and light brown muscovado sugar (100g) into a large pan and cook on a low heat until the butter has melted, stirring occasionally.
Once the butter has melted, remove from the heat and add the oats (500g) and cinnamon (1 tsp) and stir until fully combined.
Once the apple and raisins are soft, mash them until they are mushy.
Place half of the oat mixture into the pre-lined tray and push down firmly to form an even layer - you must push down firmly to ensure that the flapjack doesn't fall apart when you remove it from the tin later.
Add the apple and raisins to the tin and spread to form an even layer.
Add the remaining oat mixture and press firmly into an even layer.
Place in the oven and cook for 20 minutes until they are golden in colour and slightly darker around the edges.
When the flapjacks are cooked, remove from the oven and leave to cool in the tin for 10 minutes.
After 10 minutes, transfer to a wire rack to cool thoroughly.
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