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.

Flapjacks another way– this version is sweeter
125 grams butter or margarine
125 grams Demerara sugar
5 tablespoons golden syrup
225 grams porridge oats
1 tablespoon ground ginger
25 grams pumpkin seeds

Heat the butter, sugar and golden syrup gently till butter is completely melted. Add the ginger and mix well. Add the oats and pumpkin seeds and stir till well coated. Line a small brownie tin or sandwich tin with baking parchment and press the mixture onto it. Bake at 180 degrees centigrade for about 20 to 25 mins till golden brown. Leave to cool for 15 minutes and then mark out your squares. Leave till cold and then break up and store in a tin. Keeps very well.