Flapjacks - with syrup or sugar?

[brightonpebble]

Flapjack novice here. Some recipies call for golden syrup, some for sugar, some for a mixture of both. Is there much difference using one vs the other? e.g. are the syrup ones more sticky or the sugar ones more crumbly? (I've hedged my bets with the batch in the oven - went for both)

thanks!

I always use both and the 2-4-6-8 recipe, which I find reliable:
Melt 2 tblspn golden syrup with 6oz margarine.
Stir in 4 oz demerara sugar and 8oz oats.
Mix well. Cook at about 175 oC for about 15 mins - but check after 10 - this is when I turn the tin round so it browns evenly! Also, I tend to use a smaller but deeper tin so thicker slices, though my mum does same recipe in flat swiss roll tin so flatter pieces!
Enjoy!

I use both

the really sticky kind used condensed milk too