The ultimate flapjack, soft and chewy or crunchy - your choice - with a lovely buttery taste, and ready in half an hour. Perfect teatime treat and great for lunchboxes.
Turn the mixture into the prepared baking tray. Spread evenly and firm down with the back of a spoon
Cook for about 20 minutes until a light golden colour for a soft flapjack. Give it a bit longer if you prefer your flapjack slightly crisper
Run a palette knife around the edge of the tin then, after 5 minutes, mark the flapjack into bars or squares.Leave in the tin until almost cold, then cut into pieces.
Notes
Everyday Cooks Tips:
Don't be tempted to leave out the ginger. It adds flavour without being 'gingery'
I like to cut this into different sized pieces to cater for different appetites
Variations:
Cherry - add 75g quartered glace cherries
Raisin - add 100g raisins. Replace the golden syrup with honey
Storage: Store for up to 10 days in an airtight tin or plastic container