Preheat the oven to 180ºc fan/390ºf/gas 6 and line a 9x9 brownie dish with parchment paper.

Combine the golden syrup, butter and salt in a large pan. Stir continuously over a low heat, until melted and combined. Remove the pan from the heat and add the oats, ground almonds and desiccated coconut. Mix thoroughly to combine.

Pour two-thirds of the oat mixture into the lined baking dish and use your hands to compact it into one even layer. Bake for 10 minutes.

Meanwhile, combine the raspberries and caster sugar in another saucepan. Stir over a medium heat, until they begin to breakdown. Mash them into a puree, then bring to a gentle simmer for a minute or so, just to reduce slightly.

Pour the raspberry puree over the top of the part-baked oats and evenly spread it out. Gently sprinkle the remaining third of the oat mixture on top of the puree, then bake for a further 15-20 minutes, until golden brown.

Allow the flapjacks to cool completely before removing from the baking dish and cutting into 9 squares.