Step 1

Heat the oven to 150°C/130°C fan/gas

Step 2

Grease the cake tin with a little butter. Melt the butter, demerara sugar and golden syrup in a large pan. Remove from the heat and stir in a pinch of salt, ground ginger, chopped stem ginger, rolled oats and jumbo oats. Press into the tin with the back of a spoon. Cook for 25 minutes for a chewy bake or 30 minutes for crisp.

Step 3

Remove the tin from the oven and leave for 10 minutes. Run a dinner knife around the outside of the flapjacks, then score into Leave until cold before cutting into bars.