Golden Syrup & Brown Sugar Ginger Flapjacks


Preparation info

  • Difficulty


  • Makes


    Large Flapjacks

Appears in



By Lorraine Pascale

Published 2017

  • About

I have written many recipes for flapjacks in my time! Every time I create a new one, I try to make it that little bit better. I love to add a little lemon zest and spice to freshen and liven up the flavour, but if you prefer regular flapjacks then you can just leave these out – the recipe will taste just as good. If you don’t have both soft light brown sugar and dark brown sugar then you could just use one of them, making sure the total amount comes to 175g.


  • 180 g butter
  • 180 g golden syrup
  • 100 g soft light brown sugar
  • 75 g dark brown sugar
  • 1 tbsp treacle (optional)
  • seeds of 1 vanilla pod or 2 tsp vanilla extract
  • pinch of salt
  • 375 g porridge oats
  • zest of ½ lemon
  • 2 tsp ground ginger
  • pinch of ground cinnamon


  • 20cm square cake tin


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the baking tin with baking parchment. I make sure there is extra baking parchment hanging over the edges – this makes it easier to pull out the flapjacks once they are baked.

Put the butter into a medium pan and add the golden syrup, both kinds of sugar and treacle, if using. Cook gently over a low heat until the sugar has dissolved and the butter has melted, then remove the pan from the heat and add the vanilla, salt, oats, lemon zest, ginger and cinnamon. Mix it all together and then spoon the mixture into the lined tin. Squish it down really well using the back of a wooden spoon.

Use a sharp knife to mark nine or sixteen squares on top of the mixture and then place the tin in the oven for 20–25 minutes, or until the flapjacks are golden brown.

Once the flapjacks are cooked, remove the tin from the oven and leave them to cool for a little bit in the tin. When they are cool, remove them from the tin using the overhanging parchment, cut out the nine or sixteen squares and serve.