This is another recipe that has evolved on a scribbled piece of paper (with many crossings out and adjustments!) from several others and become a firm favourite in my kitchen. It’s very easy and quick but transforms the good old fashioned flapjack into a delicious and altogether more grown-up experience! They are great for elevenses or mid-afternoon snack with a cuppa and with all that lovely oat and ginger, they’re not all bad for you! The quantities of Ginger used, both ground and crystallized can be adjusted to personal taste but I love ginger and I want to taste it – that’s why I use crystallized not stem ginger – it stays in lovely chewy bits in amongst the sticky oats!
320g porridge oats or a mix of rolled oats and jumbo oats
60g cornflakes slightly crushed
200g soft dark brown sugar
100g (approx 3 tbsp) golden syrup
2½-3 levelteaspoons ground ginger (or to taste)
175 g crystallized ginger chopped as fine or chunky as you like!
50g plain dark chocolate
pre-heat the oven to 150ᵒC 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.
Once the flapjack has cooled, cut into slices as small or as generous as you wish and drizzle or dip the ends with chocolate.