Grease a 20cm/8 in square baking tin. Preheat oven to 150°C.
Put the Chelsea Soft Brown Sugar, butter and Chelsea Golden Syrup in a large saucepan over a medium heat. Stir with a wooden spoon. Remove the pan from heat. Tip the oats into the pan. Add the ginger (if using) mix well.
Pour the mixture into your prepared tin. Use your hands or a spatula to level it off. Leave to stand for 15 minutes.
Bake for at least 40 minutes, until golden and still a little soft in the middle. The mix firms up as it cools.
Leave to cool in the tin. When mixture has cooled slightly, cut into squares. Take them out when cold and firm.