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Ginger flapjacks

Ginger flapjacks

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A star rating of 4 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per square
HighlightNutrientUnit
kcal502
fat31g
saturates19g
carbs52g
sugars35g
fibre3g
protein4g
low insalt0.6g
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Ingredients

  • 250g butter , plus extra for the tin
  • 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
  • 200g icing sugar
  • 4 tbsp golden syrup
  • 2 tbsp ground ginger
  • few chunks crystallised ginger , diced

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2012

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Overall rating

A star rating of 4 out of 5.19 ratings
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