200 grams (3/4 cup) unsalted butter, more for the tin
6 tablespoons golden, or corn syrup
330 grams (2 cups) porridge oats
1 pinch salt
4 pieces stem ginger in syrup, coarsely chopped
4 tablespoons stem ginger syrup
1/4 cup dried fruits, optional

Butter a 23 x 33-centimeter / 9 x 13-inch baking tin. Line out the bottom with baking parchment.

 
Preheat the oven to 180 C/350 F/Gas 4

 
Place the golden syrup and the butter into a saucepan and heat very gently. The slower the better as you don't want to burn the syrup. Stir them together really well.

 
Put the oats into a large baking bowl, add the salt, and pour over the butter and syrup mixture. Stir this mixture really well, making sure the oats are well covered. 

 
Add the chopped stem ginger, the syrup, and the dried fruit, if using, and stir once again, this time to make sure the ginger is evenly distributed.

 
Pour the mixture into the prepared tin and spread using a spatula to make sure the surface is even.

 
Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft.

 
Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.