I thought flapjacks would follow a standard recipe, possibly allowing for a little more richness than when I was a child, but the opposite is true. Some recipes make very much more syrupy versions and even the cooking temperatures can vary from130℃ to 180℃ or more.

I started by making a batch using a recipe by Mary Berry which I found much too gooey and after a serious troll through cookbooks and the internet decided to follow my instincts. Along the way I did learn things, the choice of oats is important but most recipes use regular porridge oats, not the jumbo, rolled or instant varieties (though using a third of jumbo oats can give texture). I used golden caster sugar but am sure that a mixture of what is to hand would be fine. Salt is not always included in recipes but I think it is important to bring out the flavour.

Oven at 175℃. Use a 20 x 23cm baking tray.

To make about 18 biscuits:

300g porridge oats
130g unsalted butter
130g golden caster sugar
3 tbsp golden syrup
1 tbsp syrup from a jar of crystallised ginger
2 knobs of crystallised ginger, finely chopped
1 tsp ground ginger
Pinch of salt

Using a large pan, gently melt the butter and, using a pastry brush, lightly coat the baking tray (you may wish to line the tray with baking parchment in which case brush this). Add the sugar, syrup and ginger syrup. Stir gently until everything is well combined and let it, still stirring, cook for a few minutes. Add the remaining ingredients. Take off the heat. Stir until combined and then put in the baking tray, making sure to get the mixture into the corners. Even the top.

Put in the oven and bake for about 40 minutes, turning every 15 minutes or so, until the flapjack is browned but not burnt.

Leave in the tray to cool but while still a little warm mark where the flapjacks will be cut. When cool make the cuts and separate out the biscuits.

Store in a tin for up to a week.