Flapjacks

350 grams oats
175 grams butter
2 tablespoons golden syrup
Large pinch ground ginger
2 tablespoons sunflower seeds
100 grams soft brown sugar
50 grams muscovado sugar

Melt the butter, sugar and golden syrup together. Mix into the rest of the ingredients. Press into a buttered brownie tin (20cms baking tin). Bake for about half an hour at 170C or until just starting to brown at the edges. Leave in the tin to cool, marking out squares before it cools completely. Store in a tin or airtight container.