225g/8oz soft brown sugar
225g/8oz lactose/dairy free butter
2 tbsp golden syrup
350g/12oz whole oats
3 tbsp chopped ginger in syrup
110g/4oz lactose/dairy free chocolate chips
Preheat the oven to 150C/300F/Gas 2.
Place the sugar, lactose/dairy free butter and golden syrup together in a saucepan and heat gently until the butter has melted, stirring occasionally.
Take the saucepan off the heat and stir in the oats, ginger and lactose/dairy free chocolate chips, mixing thoroughly.
Pour the mixture into a lined and lightly greased tin and press it out evenly using the back of a wooden spoon.
Bake in the centre of the oven for 40-50 minutes.
Allow the mixture to cool in the tin for 10 minutes before cutting into oblong bars.
Leave the flapjacks in the tin until they cool, then remove.
Recipe adapted from: Good Food