In a bowl, combine the oats with the coconut flakes, almond slices and salt. Set aside.

In a saucepan, mix the butter with the sugar, golden syrup and treacle, as well as salt. Place the saucepan over low heat and cook 5 minutes until the sugar is dissolved and the mixture begins to thicken slightly. Remove it from heat and stir in the vanilla or any other flavorings you desire. Pour this mixture over the rolled oats and mix well.

Grease a small pan (25x20cm was mine) with butter then spoon the oats mixture into the pan. Press it well with the back of your spoon and bake in the preheated oven at 350F for 20-25 minutes until it begins to turn golden brown.

Remove from the oven and let it cool for 15 minutes then flip it over on a chopping board and cut into small squares.

When the flapjacks are chilled, melt the white chocolate and drizzle it over the bars. Refrigerate 10 minutes to allow it to set then serve. Store the flapjacks in an airtight container up to a few days... if they last that long!