Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a 8" square tin with baking paper. I grease the tin first with a little butter to help the paper stick to it
In a large mixing bowl, measure out the porridge oats, add the salt and stir it in. Then add the white chocolate chips and dried strawberries and stir them in
Put the butter, golden syrup and light brown soft sugar into a medium sized saucepan on a low heat until the sugar has dissolved and everything is melted. Stir it all together as it melts
Add the butter and sugar mixture to the bowl of oats and stir it in until all of the oats are fully coated
Tip the mixture into the lined tin and use the back of a spoon or a silicone spatula to smooth it out and make it all an even layer
Bake for 20-25 minutes until they are golden brown all over, then leave to cool fully in the tin
Put the white chocolate in a microwave safe bowl. Microwave for 30 seconds, stir, then microwave in 10 second blasts, stirring between each one, until fully melted
Pour the chocolate all over the flapjacks, smooth it out, then sprinkle the freeze dried strawberries over the top. Leave for the chocolate to set fully
Remove from the tin and use a sharp knife to slice the flapjacks into squares
Store in an airtight container in a cool place and eat leftovers within 1 week