Place the sugar, 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 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.