MAKES 10 MINI FLAPJACKS
Pre-heat the oven to 160degC. Either lay out cupcakes cases, or line a small baking tray with baking paper. Melt the dairy free spread over a low heat. Once melted, remove from the heat and add the sugar and golden syrup. Mix well then add the oats and stir to completely coat with the buttery mixture. Divide into cupcake cases or pour into the lined baking tray. Use the back of a wooden spoon to push down the mixture firmly and level the top. Put in the centre of the preheated oven for 10-15 minutes for cupcake case sized flapjacks and 15-20 minutes if you are baking in a tray. When you remove from the oven, the top should be very lightly browned. Leave to cool then serve.