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Gingerbread flapjacks

By Simon Rimmer, From Something for the Weekend

These sticky flapjacks are a doddle to make and perfect for lunchboxes.

225g/8oz unsalted butter, plus extra for greasing
2 tbsp golden syrup
450g/1lb oatmeal
225g/8oz soft light brown sugar
1 tbsp ground ginger
½ tsp baking powder
pinch ground nutmeg
1 piece stem ginger in syrup, finely chopped

Preheat the oven to 180C/350F/Gas 4. Grease and line a 30cm x 25.5cm/12in x 10in baking tray.

Melt the butter and golden syrup together in a saucepan over a gentle heat, stirring continuously, until well combined.

Mix the oatmeal, sugar, ground ginger, baking powder and ground nutmeg together in a bowl.

Stir the butter mixture into the dry ingredients until well combined, then fold in the chopped stem ginger.

Spoon the mixture into the baking tray and bake in the oven for 25-30 minutes, or until golden-brown on top.

Remove the flapjacks from the oven, set aside to cool in the tin for 10 minutes, then cut into squares and place on a wire rack until completely cooled (nice eaaten warm too).