It seems the biggest argument about flapjacks are whether people like them chewy or crunchy - I must admit I'm on the chewy side but if a crunchy consistency is required - make them a little thinner and just cook them a little longer.
As they are packed with rolled oats, you could almost say these flapjacks are healthy, just don't pay too much attention to the quantity of butter.
(Adapted from Felicity Cloake)
250 grams butter
60 grams soft brown sugar
100 grams golden syrup
100 grams rolled spelt
125 grams rolled oats
150 grams quick cook oats
Place the butter, sugar and golden syrup in a saucepan and warm over a medium heat. Stir until the butter and sugar has melted and then simmer for a minute before setting to one side.
Place the rolled spelt and oats into a heatproof bowl, give them a stir to distribute them and then pour in the melted butter mixture. Stir briskly until all the oats have been coated and the mixture is sticky.
Spread this out over a baking paper lined tray - flatten the mixture lightly with the back of a spoon to create an even surface.
Bake in a preheated 160°C oven for about 40 minutes or until golden - note that this will still be soft when comes out of the oven but will firm up as it cools.