Easy ginger flapjack bars
- November 2016
- Makes 12 bars
- 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.
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- 12.3g (7g saturated)
- 29.2g (14.9g sugars)
- 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
- Heat the oven to 150°C/130°C fan/gas
- 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.
- 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.
Top with a little extra chopped stem ginger if you like more spice.
Make up to 48 hours in advance and keep in an airtight container.
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