I got, wait for it, two.
Which is probably a good thing, as serial flapjack making will inevitably lead to serial flapjack eating which will lead, equally inevitably, to muffin (flapjack?) tops and wobbly bottoms (she says, as though she doesn't have both already).
Anyway, the Moiderer's recipe. You can find it here but it didn't seem to be doing anything unexpected: butter, golden syrup, oats, Demerara sugar (hmmm, I usually use dark brown, maybe that's it).
I got my sous-chefs involved too - if they're going to eat, they can jolly well cook too.
And after some light melting and stirring, they (the flapjacks, not the children) were in the oven:
timer set for precisely 20 minutes as instructed.
Out they came, were cooled for five minutes and cut into squares:
before being subjected to the acid test: Edinburgh on Calcutta cup day and a very cold and disappointed man called Hamish.
His verdict? "Perfect".
Quest over? Well, maybe, but maybe not. Because while Hamish approved, I thought they still lacked a bit of squidge, and were possibly (sorry, Moiderer) a wee bit greasy (they're half butter, grease is perhaps inevitable).
So I'm not giving up yet. Amy's recipe to come. With condensed milk, which is different. And if I still think I can do better, be warned, I will start mugging mothers-in-law.