These flapjacks won't put you in a flap; they're scrumptiously easy to make.
Simmer the Pink Lady® apples gently in a covered pan with the sugar, until it becomes a soft.
Add the butter and golden syrup and bring to a gentle simmer.
Gently stir in the oats, salt and ginger to coat through.
Pour the mixture into a buttered cake tin (8 inch round) and bake in the oven at 180C for 30 minutes. Allow to cool before turning out.