Instructions: Grease and baseline a small roasting tin with nonstick baking parchment.

Put the butter caster sugar and golden syrup in a large pan and heat them together gently on the simmering plate until melted.

Mix in the rolled oats and ground ginger until they are thoroughly combined.

Pour the mixture into the tin and level the surface.

Bake on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second runners for 30 to 35 minutes or until golden brown round the edges.

If browning too quickly lower the plain shelf

Bake in the middle of the baking oven for 30 to 35 minutes.

Leave to cool in the tin for 15 minutes.

While still warm score into squares or triangles with a sharp knife.

Leave in the tin to cool completely then turn out and cut into the required shape.

Dont overcook the flapjacks or they will be hard and dry/ Once cooked they should still be sticky and slightly soft when pressed in the middle. Because these flapjacks are cooked in a deep tin they have a delicious crumbly moist texture. The addition of the ground ginger adds a subtle spice flavour which cuts through the richness of the buttery oat mixture.

Makes 12 large squares or 24 small triangles

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