Name: Ginger flapjacks
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Cuts into 16 squares
Cuisine: British
Ingredients: 250g butter plus extra for the tin; 200g light muscovado sugar; 5 tbsp golden syrup; 200g porridge oat; 100g whole oats; 140g plain flour; 50g desiccated coconut; 175g butter; 200g icing sugar; 4 tbsp golden syrup; 2 tbsp ground ginger; few chunks crystallised ginger diced

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Ginger flapjacks

Ginger flapjacks

Sarah Cook

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Cuts into 16 squares

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.2 out of 5.21 ratingsRate

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Try an oat bar with a difference - our version is flavoured with coconut and has a soft and spicy ginger topping

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Ingredients

Nutrition

Units:

MetricUS

250g butter

plus extra for the tin
200g light muscovado sugar
5 tbsp golden syrup
200g porridge oat
100g whole oats
140g plain flour
50g desiccated coconut

For the icing

175g butter
200g icing sugar
4 tbsp golden syrup
2 tbsp ground ginger
few chunks crystallised ginger

diced

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Nutrition: per square

kcal502
fat31g
saturates19g
carbs52g
sugars35g
fibre3g
protein4g
salt0.6g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Butter and line a 20-21cm square baking tin with baking parchment. Gently melt together the butter, sugar and syrup in a large pan. Tip in the oats, flour and coconut, and mix well. Press the mixture into the tin to flatten evenly. Bake for 30 mins until golden and crisping.
step 2

To make the icing, put the butter, icing sugar, syrup and ground ginger in a small pan and heat gently, stirring, until all melted together. Pour straight over the flapjacks, scatter with the diced ginger and cool in the tin.

Recipe from Good Food magazine, October 2012

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A star rating of 4.2 out of 5.21 ratings

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