Syrupy, filling and easy to make, flapjacks are the ideal autumn treat. Wrapped in greaseproof paper, they make an energising snack on a woodland walk. To make 12: Heat the oven to 180°C/ gas mark 4 and grease an 8in square tin. Melt 115g butter, ⅓ cup light brown sugar and 3 tbsp golden syrup together in a large pan over a low heat. Remove from the heat and stir in 2½ cups rolled oats and 1 tsp ground cinnamon. Grate two unpeeled eating apples into the mixture, add 2 tbsp sunflower seeds and stir well. press evenly into the tin, smoothing with the back of a spoon. Bake for 35-40 mins until golden. Leave to cool in the tin for 10 mins, then cut into 12 pieces while still warm. Heat 3 tbsp golden syrup in a small frying pan. Add 1 thinly sliced apple and poach in the syrup over a medium heat for 3-4 mins. Remove the slices with a fork and place on top of the flapjacks.