Ginger flapjacks

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• Nurse83

  16 October 2012

  Nurse83 rated and commented on this recipe

  

  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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• Frantic Flapjack

  17 October 2012

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• cbeebies

  22 October 2012

  cbeebies rated and commented on this recipe

  

  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

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• Alladell

  23 October 2012

  Alladell rated and commented on this recipe

  

  Good can think of no reason to improve

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• Janet

  07 November 2012

  Janet rated and commented on this recipe

  

  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.

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• terrie1975

  12 April 2013

  terrie1975 rated and commented on this recipe

  

  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.

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Ingredients

• 350g 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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Difficulty and servings

CUTS INTO 16 squares

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Ingredients

• 350g 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

PER SQUARE

502 kcalories, protein 4g, carbohydrate 52g, fat 31 g, saturated fat 19g, fibre 3g, sugar 35g, salt 0.6 g

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