This flapjack and gingerbread mash-up is a winner. They’re really easy to make and store brilliantly too (if you can keep them for long enough). Make the recipe your own by throwing in a handful of dried fruit (such as apricots, dates or dried blueberries), a spoonful of chopped stem ginger or even swapping some of the oats for desiccated coconut or seeds.
Preheat the oven to 200C/180C Fan/Gas 6.
Grease a square baking tin with butter and line the base and sides with baking paper (otherwise your flapjack will stick to your tin).
Put the oats in a large mixing bowl, add the brown sugar and stir with a spoon until combined.
Put the butter, both syrups, ground ginger and ground cinnamon into a saucepan. Heat gently until the butter has melted. Stir until everything is combined together. Pour the mixture into the oat mixture (ask an adult to help as it will be hot!). Mix everything together until well combined and sticky.
Pour the mixture into the lined tin, and using a spatula, press down the mixture into an even layer. Bake for 25 minutes.
Take the flapjacks out of the oven and leave to cool for about 5–10 minutes. Cut into 16 squares or triangles and serve.
If children are baking, they should have adult supervision when using the hob and oven and cutting the flapjacks.
Stem ginger syrup is the syrup from a jar of stem ginger.
You could also use all golden syrup, honey or maple syrup. And add an extra teaspoon of ground ginger for an extra ginger zing, if you like.