Preheat the oven to 180°C/354°F. Then line a 20 x 20cm baking tin with dairy-free butter and parchment.

Roughly chop your macadamias.

Pour your dairy-free butter, sugar and golden syrup into a large saucepan. Stir over a medium heat until they are all melted into a glossy sauce.

Allow to cool for 10 minutes, then tip in your rolled oats, macadamias and your Dr. Oetker Jumbo Chocolate Chips. Give it all a good stir until it’s combined.

Pour half your oat mixture into your lined tin and smooth the surface so it’s even. Push in half of your fresh raspberries and then pour over the remaining mixture. Top with the remaining raspberries and press down to flatten.

Bake for 35 mins until the top is golden and crisp.

Whilst they bake, finely chop your Dr. Oetker Extra Dark Chocolate.

Add your chocolate to a heatproof bowl and heat in the microwave for 2 minutes, pausing and stirring after every 30 seconds until your chocolate is smooth and melted.

Drizzle your flapjacks with your melted chocolate, then leave to cool. Cut into squares and enjoy!