Stroopflappen

Or that's what they are called in Dutch, a direct translation would be 'syrup flaps' but I'm doubtful that's correct.

The recipe:

Melt in a pan with medium heat:
- 125 g butter, with
- 4 tablespoons of golden syrup, until the butter has melted.

Add and mix in:
- 225 g of oatmeal (Dutch: havermout),
- 75 g of sugar, and
- a pinch of salt.

Grease a square baking tin of 18 cm (or a 20 cm round one, like I did), or cover with baking paper instead. Pour in the mix and bake 30 to 40 minutes on 170 degrees Celsius. Leave in tin for five minutes, then cut it as it will be too brittle later on. When hardened enough, place on a cooling rack (Dutch: taartrooster). Enjoy!