Melt the butter, sugar and golden syrup in a small saucepan on a low to medium heat.
Mix the oats, chopped apricots and stem ginger in a large mixing bowl.
Pour the melted mixture onto the dry ingredients and stir until well incorporated.
Pour the mixture into your lined tin. Spread to the edges and pack the mix flat with the back of a wooden spoon to compress it a little. This prevents crumbling.
Bake for 20-30 minutes in the middle of the oven. (see note above).
Allow the flapjacks to cool in the baking tin before cutting into fingers or squares.