• When I first shared this recipe I recommended using tin foil to line the tin… I 110% take that back now! Having experimented with both tin foil and greaseproof paper many, many times, I can confirm that greaseproof paper is far easier to work with. Just be sure to grease your tin first (so the greaseproof paper sticks to it). And be careful to make sure your entire tin is lined, with no gaps – if your flapjack seeps through the greaseproof paper it will stick to the tin!• Another change I’ve made to the recipe is the quantity of butter. I’ve reduced this to 250g, which works well for UK quantities, as most butters are sold in this amount. This also produces the perfect chew in a flapjack, without being too greasy.• You can experiment with which oats work best for you, but my personal favourite is the supermarket own-brand budget porridge oats. The slightly more powdery texture works well for binding your flapjack together.• Your flapjack will not look completely baked when you remove it from the oven. Due to the nature of the ingredients, they will still be quite melt-y, but don’t worry – it will set as it cools down. As long as the edges have started to darken and look slightly crisp, it’s ready to come out the oven.• The edges of your flapjack will rise slightly as it bakes. Once it’s been out the oven for a few minutes, use a cold spoon to gently press the edges back down, whilst the flapjack is still warm.• Make sure your flapjack is completely cool before you try and remove it from the tin. If it’s still warm, it will stick to the greaseproof paper.• As this is a chewy flapjack recipe, the middle of the flapjack can be a little sticky when you cut it. If it is sticking to the greaseproof paper, simply pry it up with a knife or spatula.