delicately scented ginger flapjack to share
225g vegan margerine, 2 tbsp golden syrup, 450g rolled oats, 225g light brown sugar, 1 tbsp ginger, 1/2 tsp baking powder, pinch of nutmeg
Melt the margerine over a low heat and add the syrup. Mix the remaining ingredients in a seperate bowl and add to the syrup/margerine mixture. Stir until oats are covered. Grease a baking tray and pour oat mixture in. Flatten out using the back of a wet spoon, to avoid sticking. Bake for 20 minutes at 180°C or until lightly golden. Slice into pieces whilst still warm and leave to cool.
This creates a lovely warm ginger aftertaste but if you want a stronger bite to your flapjack add a small piece of finely chopped fresh ginger to the syrup before melting with the margerine.
Enjoy with a pot of tea and a friend 🙂