Project Description


100 g golden syrup

100 g soft light brown sugar

125 g unsalted butter, softened

250 g rolled porridge oats

75 g pumpkin seeds

1/4 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp star anise (you will need a spice grinder

1/4 tsp ground ginger

2 fingers of Billington’s Gingerbread

pinch of salt

Gingerbread and spiced pumpkin flapjacks


  • Preheat the oven to 180C fan/gas mark 6. Line a baking tin with greaseproof paper.
  • Combine the syrup, sugar, crumbed gingerbread fingers, butter, oats, pumpkin seeds, spices and salt in a large bowl and mix until they all come together.
  • Press into the lined tin with the back of a spoon, then bake for 20­–25 minutes, until golden brown all over.
  • Remove from the oven then turn out of the tin and leave to cool for 20 minutes on a wire rack.
  • Cut into rectangles once cooled.
  • Serve with vanilla ice cream

To buy Billington’s Gingerbread online, please click here.