Easy ginger flapjack bars

Easy ginger flapjack bars
  • Serves icon Makes 12 bars
  • Time icon Hands-on time 10 min, oven time 25-30 min, plus cooling

Debbie Major’s flapjack recipe uses stem ginger for extra oomph. Cooked until gooey or crisp – either way these tasty treats are best enjoyed alongside a cup of tea.

Nutrition: per serving

Calories
242kcals
Fat
12.3g (7g saturated)
Protein
2.6g
Carbohydrates
29.2g (14.9g sugars)
Fibre
1.8g
Salt
0.4g
Calories
242kcals
Fat
12.3g (7g saturated)
Protein
2.6g
Carbohydrates
29.2g (14.9g sugars)
Fibre
1.8g
Salt
0.4g

Per bar

Ingredients

  • 150g butter, plus extra for greasing
  • 75g demerara sugar
  • 75g golden syrup
  • Pinch of salt
  • 1½ tsp ground ginger
  • 75g chopped stem ginger
  • 200g rolled oats
  • 50g jumbo oats

You’ll also need…

  • A shallow 20cm square cake tin

Method

  1. Heat the oven to 150°C/130°C fan/gas
  2. Grease the cake tin with a little butter. Melt the butter, demerara sugar and golden syrup in a large pan. Remove from the heat and stir in a pinch of salt, ground ginger, chopped stem ginger, rolled oats and jumbo oats. Press into the tin with the back of a spoon. Cook for 25 minutes for a chewy bake or 30 minutes for crisp.
  3. Remove the tin from the oven and leave for 10 minutes. Run a dinner knife around the outside of the flapjacks, then score into 12. Leave until cold before cutting into bars.

delicious. tips

  1. Top with a little extra chopped stem ginger if you like more spice.

  2. Make up to 48 hours in advance and keep in an airtight container.

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