Ginger and Coconut Flapjacks

Ingredients

• 225 g (2 sticks) vegan block butter
• 225 g (1 cup + 2 tbsp) demerara sugar
• 75 g (3 oz) golden syrup
• 250 g (3 cups) porridge oats
• 50 g (2/3 cup) unsweetened dessicated coconut
• 2 teaspoons ground ginger
• 3 balls stem ginger (finely chopped)

Instructions

1. 1

   Preheat the oven to 160°C/140°C fan/325°F/gas mark 3. Line a 20 x 30cm (8 x 12in) tin with greaseproof paper.

2. 2

   Put the butter, sugar and golden syrup in a pan and heat gently until the butter has melted.

3. 3

   Stir in the rest of the ingredients, scrape the mixture into the prepared tin, spread it out evenly and press down firmly.

4. 4

   Bake for 20-35 minutes until golden brown, bake for a shorter amount of time for a softer, more chewy flapjack, and longer for a more crunchy one (I went for 30 minutes).

5. 5

   Leave to cool for 10 minutes then cut into slices or squares while still in the tin.

6. 6

   Leave in the tin until completely cold.

7. 7

   Will keep for at least a week in an airtight container.