Ginger flapjacks

Ginger flapjacks

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Cuts into 16 squares

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

Nutrition and extra info

Nutrition info

Nutrition per square

kcalories
502
protein
4g
carbs
52g
fat
31g
saturates
19g
fibre
3g
sugar
35g
salt
0.6g

Ingredients

  • 250g butter, plus extra for the tin
  • 200g light muscovado sugar
  • 5 tbsp golden syrup
  • 200g porridge oats
  • 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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Method

  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.
  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

Comments, questions and tips

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Comments

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ceekay's picture

Oh how I wish I'd read the comments before I made this recipe! What a colossal waste of ingredients. Far, far too much butter, which gave an almost liquid mix prior to cooking (that should have raised alarm bells, but I put my trust in normally great Good Food recipes and carried on), I cooked for 10 mins less than recommended time, but it still burnt badly. I notice now that the recipe says 250g butter instead of the original 350g (!!) - but this might still be too much. The icing wasn't very nice either - too dark and not at all lovely and golden like the picture. I've since adapted my normal 'go to' recipe for flapjacks to include some coconut, Muscovado and ginger and that worked - just need to tweak the icing now to perfect - will try icing sugar, butter and syrup from the ginger jar instead of golden syrup and ground ginger in hope that it will be lighter in colour.

claraiscrazy's picture
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cooking time if far too long! sorry really wanted to like this one :)

trinity97's picture
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Awful! The first good food recipe I have cooked that hasn't worked. Far too much butter which bubbled up during cooking. Topping was thin and I entpded up with a oaty crunch tasting of ginger which looked vile! Never again! Want back to your fab cherry oat recipe which works!

terrie1975's picture
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After reading the comments on here, I used 250g of butter in the flapjack mix. These were really good but very rich. I agree that I couldn't really detect the coconut and maybe a little more wouldn't go a miss as it could balance out the butter content. Will definitely make again but with a little tweaking.

janegoodfood's picture
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I agree with the other comments about the amount of butter, I almost decided to stop making when I realised I needed more than one pack of butter for the flapjack alone. The recipe is delicious though but cut into more than 16 pieces. The tin size is too small I used a 23cm square tin and only just got the icing in and cut into 30 pieces and these are still a generous portion. The recipe appears to tell you to add the icing straight away, I made this mistake and it all soaked into the flapjack, allow the flapjack to cool before adding the icing if you want the nice layer shown in the picture but probably agree, this recipe really does not need icing.

alladell's picture
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Good can think of no reason to improve

cbeebies's picture
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This flapjack is good, but it works well with much less butter (I used 250g). I added chopped crystallised ginger too. The tin size quoted is rather small. A 30 by 20cm tin (or thereabouts) is better. If you want to ice it, then halve the quantities given and your icing to flapjack ratio is about right. good for a treat, but won't be making this too often due to cost (all that butter) and calories

Frantic Flapjack's picture
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Have you seen the amount of butter in this recipe?? It's a heart attack on a plate. I made them without the icing and reduced the butter to 250g (which is still a huge amount) and added some chopped crystallised ginger to the mix. Tasted really good but this recipe does not need icing.

zoeeastman01's picture
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Made these to take to work, my work colleagues absolutely loved them!! Definitely will be making them again but I need to get a deeper tin as the icing ran off, probably needs a square cake tin.

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