Firm and chewy with a gooey, gingery topping and healthy too (well, sort of), these are great for teatime, a picnic or as an “anytime snack”.
Makes: 20 good sized pieces
Time: Around 50 minutes
Level: Quite easy
Equipment: 1 x 20cm/8” square tin
Calories: 260 per piece (Variable depending on ingredient variations)
Credits: Recipe adapted from BBC Good Food Traybakes book
Ingredients
Flapjack
- 250g butter or baking spread or a mixture
- 200g light muscovado sugar
- 80g golden syrup
- 250g – 350g porridge oats (depending how sticky or how dry you like your flapjack)
- 50g oatmeal (optional, but add 50g more oats if not using)
- 150g plain flour
- 50g desiccated coconut
- 2 – 3 tsp ground ginger
Topping
- 200g butter or baking spread
- 225g icing sugar
- 60g golden syrup
- 2 – 3 tsp ground ginger
- Enough crystallised ginger to sprinkle liberally on top (Approx. 30g)
Method
1. Heat the oven to 200C/Fan 180C/Gas 6. Grease and line the tin with baking parchment. (It may be worth having four raised edges to help remove the baked flapjack from the tin.)
2. In a large saucepan, gently melt together the butter, sugar and syrup. Stir regularly and use a spatula to scrape down the side of the pan to avoid sugar hardening there.
3. Meanwhile, tip the oats, oatmeal (if using), flour, coconut and ground ginger into a large bowl and mix well.
4. Either, pour the dry mixture into the melted mixture or vice versa, depending on pan/bowl size. (You’ll need room to stir it well.) At this point you can decide whether or not you want to add some more oats if the mixture looks over-sticky.
5. When it’s all well mixed, pour it into the prepared tin and press down well using the back of a spoon or the flat side of a plastic dough scraper. Bake for 30 – 32 minutes, until golden and firm, but not hard.
6. Leave in the tin while you make the topping. In a medium or large saucepan, put the butter, icing sugar, golden syrup and ground ginger. Heat gently while stirring, until all fully melted. Pour it over the flapjack and tilt the tin back and forth to cover evenly.
7. Scatter with the crystallised ginger and leave in the tin until fully cooled. (If you find the ginger pieces are sinking, then wait until the topping has begun to solidify a little.) For speedier cooling, pop it flat in the freezer for 15 minutes.
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