These sticky flapjacks are a doddle to make and perfect for lunchboxes.
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
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.