Lemon and Ginger Flapjacks
- 150g butter
- 100g Tate & Lyle Fairtrade Light Brown soft sugar
- 3 tbsp Lyle’s Golden Syrup
- 50g sultanas
- 2 unwaxed lemons, finely grated zest, juice 1 lemon
- 1 tsp grated root ginger
- 125g jumbo oats
- 125g rolled oats (porridge)
Preheat the oven to 180C (160Cfan) gas 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper.
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.