Firstly, prepare a shallow loaf tin by lining with greaseproof paper (or use a silicon tin).

Put the butter and syrup in a sturdy saucepan and gently heat until melted. Turn the heat off.

Add the oats and salt and stir well (a wooden spoon is best) until everything is combined.

Pour half of the flapjack mixture into your tin and level out with the back of your spoon. (A dampened metal spoon is useful here so the oats stay in the pan rather than stick to the spoon)!

Dot the jam over the flapjack and roughly spread it out to cover all the flapjack.

Sprinkle your coconut flakes over the jam, spreading them out evenly.

Place the remaining flapjack mixture over the coconut and spread out using your metal spoon ensuring all the jam is covered.

If using the sesame seeds, sprinkle these over and gently press in using the back of your spoon.

Bake on the top shelf of the oven on Gas Mark 4 (350f / 180c) for 20-30 minutes (depending on your pan size). The flapjack is ready when the top and edges are golden and the sides are slightly pulling away from the pan.

Allow to cool in the pan for about half an hour. Carefully remove the flapjack from the pan and place on a cooling rack. Remove the paper before the flapjack is fully cool.

Cut into squares or slices. Enjoy!