Lemon and Ginger Flapjacks

Put the butter or spread, Tate & Lyle sugar and Lyle’s Golden Syrup into a medium pan, add the sultanas, lemon zest and juice and grated ginger, heat gently until melted.  Stir in both lots of oats.  Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon. Bake for 30 minutes, or until just golden around the edges.

Remove from the oven and cool for 10 minutes then cut into 12 or 16 pieces whilst still warm.  Cool completely before turning out onto a board and cutting again with a sharp knife.