Granny Irene's Ginger Crunch
Member recipe

Granny Irene's Ginger Crunch

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Serves 12

A lovely, moist crunchy flapjack with a hint of ginger - invented by Grandma Irene Bateman.

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  • 2.5 tbsp golden syrup
  • 170g butter
  • 170g rolled oats
  • 85g castor sugar
  • 1.5 tbsp ground ginger
  • 0.5 tspn salt
  • You can add raisins to this mixture before putting in the oven, OR
  • you could add melted chocolate to the ends, as photo.
  • OR
  • you could just leave it plain old Grandma Irene's way!


    1. Melt butter and syrup in a pan.
    2. Add dry ingredients. Mix well.
    3. Pour into a long dish or shallow baking tray. The smaller the dish, the thicker and chewier the flapjack; the larger the dish the thinner and crispier the flapjack!
    4. Bake in a moderate oven, 180C/fan 160C/gas 4 for approximately 25 minutes or until golden brown and springy to the touch.
    5. Score pieces whilst hot, add chocolate if using, and leave to cool in dish.

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