Flapjack should be a pantry staple. It’s wholesome and filling, and is the perfect snack for that gap between breakfast and lunch.

Ingredients: (Makes 15)

• 280 g/10 oz unsalted butter
• 115 g/4 oz light brown sugar
• 225 g/8 oz golden syrup
• 450 g/1 lb porridge oats
• ½ teaspoon round ginger
• 55 g/ oz milk chocolate chips
• 55 g/2 oz crystallized ginger, chopped

Method:

Preheat the oven to 200ºC/400ºF/Gas mark 6.

Grease a 30 x 20 cm/12 x 8 inch tin and line the base with parchment paper.

Place the butter, sugar and syrup in a saucepan and heat gently until melted. Stir in the remaining ingredients and spoon into the prepared tin. Press down with the back of a wooden spoon and bake for 15 minutes until pale golden.

Set the tin on a wire rack to cool for 5 minutes. To serve, cut into 15 slices.

Store in an airtight container for up to 3 days. This recipe is not suitable for freezing.