Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Grease and line an 10” x 8” rectangular baking tin.
Place the butter, sugar, golden syrup and Orange Extract in a saucepan and heat gently whilst stirring until melted together.
Remove from the heat and mix in the oats, apricot, coconut and sultanas, leave to cool for 10 minutes and then stir through the Chocolate Chunks. Press into the prepared tin and bake for 20-25 minutes until lightly golden and bubbling.
Leave to cool in the tin. Once cooled cut into 12 pieces.
Break up the White Chocolate into squares and place in a microwavable bowl. Melt the chocolate in the microwave in 30 second intervals stirring after each interval until the chocolate is melted. Drizzle the melted chocolate over the top of the flapjack with a teaspoon.
Once the chocolate has set, store in an airtight container for up to 5 days.