I am a believer that the humble flapjack shouldn't be played around with too much but adding a bit of ginger (thank you Sally Lockyer and not for the obvious reasons) and cinnamon adds a bit of warmth. I also think that if you overlook the buttery, syrupy parts with all of those oats in them they must be tremendously good for you!
150g butter
75g light soft brown sugar
3 rounded tbsp Lyle's Golden Syrup
250g oats
1 teaspoon ginger
1 teaspoon cinnamon
Method
1. Preheat the oven to 180C/160Cfan/ gas 4. Grease and line a shallow 20cm square tin with baking parchment.
2. Put the butter, sugar and Golden Syrup into a medium pan and gently heat until melted stir in the spices.
3. Stir in the oats. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon. Bake for 25 minutes, or until just golden around the edges.
4. Remove from the oven and cool for 10 minutes then mark into 12 or 16 pieces whilst still warm. Cool completely before turning out onto a board and cutting again with a sharp knife.
Tip: Flapjacks will keep up to a week in an airtight container.
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