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Ginger flapjacks



320g porridge oats or a mix of rolled oats and jumbo oats
60g cornflakes slightly crushed
200g soft dark brown sugar
200g butter
100g golden syrup
2½-3 levelteaspoons ground ginger (or to taste)
175 g crystallized ginger chopped up
Dark chocolate to drizzle on the top


pre-heat the oven to 150?C and line an oblong tin approx 23cm by 30cm with baking parchment

In a large saucepan gently melt the butter, sugar and syrup.

In a large bowl weigh out the oats, cornflakes and ground and crystallized ginger.

Add the syrup mix to the dry ingredients and mix thoroughly until all the oats are coated.

Tip into the baking tray and press down firmly with your hands into an even layer.

Bake for 20 – 25 mins, until just golden brown. The flapjacks will still be very soft when they are cooked but will firm up as they cool – undercook rather than overcook or they will be hard not chewy!

Break the chocolate into small pieces in a bowl and melt either in the microwave or over a pan or simmering water.

Melt the chocolate and drizzle it over the flapjack. Leave to cool before cutting into slices.

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