Weigh the butter, sugar and syrup into a large saucepan. Heat the mixture on a low heat, stirring often, until the butter is melted
165 g butter, 2 tablespoons golden syrup, 125 g soft brown sugar
Remove from the heat and stir in the oats, salt and ginger
250 g rolled porridge oats,, 1 pinch salt, 1 pinch ginger
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.