Ginger flapjacks

Ginger flapjacks

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(10 ratings)

Prep: 10 mins Cook: 35 mins


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: per square

  • kcal502
  • fat31g
  • saturates19g
  • carbs52g
  • sugars35g
  • fibre3g
  • protein4g
  • salt0.6g
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  • 250g butter, plus extra for the tin



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g light muscovado sugar
  • 5 tbsp golden syrup
  • 200g porridge oat
  • 100g whole oats
  • 140g plain flour
  • 50g desiccated coconut

For the icing

  • 175g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g icing sugar
  • 4 tbsp golden syrup
  • 2 tbsp ground ginger
  • few chunks crystallised ginger, diced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…


  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.

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Comments, questions and tips

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10th Jul, 2016
Ok, this did use up about a weeks supply of butter but it was delicious and looked just like the picture. Next time I'm just going to use my usual flapjack recipe which uses a lot less ingredients but still use the ginger topping.
1st Jul, 2015
This turned out really well for us with only a couple of minor tweaks. We used a slightly larger tin (but not much bigger). We used the cooking time as a guide and just got it out when it was ready rather than religiously sticking to the 30 minutes. We halved the ingredients for the icing and let the flapjack cool a little before adding and had no problems. We're not a family who like super sweet things but with the icing halved we really like this. Will definitely make again.
15th Mar, 2014
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.
29th Oct, 2013
cooking time if far too long! sorry really wanted to like this one :)
1st Sep, 2013
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!
12th Apr, 2013
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.
7th Nov, 2012
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
23rd Oct, 2012
Good can think of no reason to improve
22nd Oct, 2012
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
17th Oct, 2012
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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