Hello, Becca here and this is a recipe I've been meaning to share for ages. It's been perfected over many years and is super easy so very suitable for baking with the kids over half term. It's also really easy to adapt to make gluten free or cater for other dietary needs. This version is vegan.
175g sunflower spread (or any other type of margarine, spread or butter)
100g golden caster sugar (again you could use any sugar)
2 tbsp agave syrup (could substitute with golden syrup)
225g oats (gluten free ones if needed)
50-60g stem ginger, chopped (this comes in syrup is seriously delicious - add a drop of the syrup to the mixture for extra gingeriness)
Preheat the oven to 180C. Melt the spread, sugar and syrup in a pan until liquid. Stir in the oats and chopped stem ginger. Press into a tin/tray. I use a square silicone tray so it's easy to remove the flapjacks when done. Bake for 20 minutes.
Remove from the oven and cut into 16 squares. Leave to cool before removing from the tray (if you can wait that long!)
I wish there was a smell function on this blog because these flapjacks smell amazing!!
And another great thing about this recipe is that you can add different things to the basic ingredients. So instead of the stem ginger you can make a version with dried cranberries, chia seeds and cinnamon. More about this version here. Or you could try dried apricots, or sultanas or chocolate chips or dates and walnuts or.......you get the idea!