225g/8oz unsalted lactose/dairy free butter, plus extra for greasing
2 tbsp golden syrup
225g/8oz soft light brown sugar
1 tbsp ground ginger
½ tsp gluten free baking powder
pinch ground nutmeg
1 piece stem ginger in syrup, finely chopped
Preheat the oven to 180C/350F/Gas 4. Grease and line a 30cm x 25.5cm/12in x 10in baking tray.
Melt the lactose/dairy free butter and golden syrup together in a saucepan over a gentle heat, stirring continuously, until well combined.
Mix the oatmeal, sugar, ground ginger, gluten free baking powder and ground nutmeg together in a bowl.
Stir the butter mixture into the dry ingredients until well combined, then fold in the chopped stem ginger.
Spoon the mixture into the baking tray and bake in the oven for 25-30 minutes, or until golden-brown on top.
Remove the flapjacks from the oven, set aside to cool in the tin for 10 minutes, then cut into squares and place on a wire rack until completely cooled.
Recipe adapted from: Good Food