Ingredients:

200 g / 3/4 cup unsalted butter

6 tbsp / 1/3 cup golden syrup or corn syrup

330 g / 2 cups porridge oats

pinch salt

pinch ground ginger (optional)

Directions:

1. Preheat the oven to 350°F / 180°C / Gas 4. Butter a 23cm x 33cm / 9" x 13" Swiss roll tin and line the base with baking parchment.

2. Place the syrup and butter into a large saucepan and heat gently until the butter has melted into the syrup and stir well.

3. Make sure you add all the golden syrup, sometimes it is hard to get it exact and more is always better than less if you want your flapjack gooey but not falling apart. Put the oats into a roomy baking bowl, add a pinch of salt (your punch of ginger if using) then pour over the butter and syrup mixture and stir to coat the oats.

4. Pour the mixture into the prepared tin and spread evenly to fill the tin making sure the surface is even.

5. Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft, they will harden once cool.

6. Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold. The flapjack keeps well stored in an airtight tin.

Bon Appetit!