Flapjacks were always a feature in my lunchbox when I was little. They’re one of my favourite treats, because they’re scrummy, easy to make, and cheap. They’re also nicely filling, so they make a wonderful afternoon or mid morning snack. They’re a good one to make with kids as they require little effort and no hot stoves. Just be careful when you take the bowl out of the microwave, as it will be hot.
These stem ginger chocolate flapjacks are a really nice fiery variety – I like the combination of ginger and chocolate and these ones pack a punch. I made them for a recent AWOT meet up and they were very popular!
Makes 25 ish
You will need:
- 250g butter
- 200g dark brown sugar
- 50g golden caster sugar
- 200g golden syrup
- 550g rolled oats
- 1 jar of stem ginger in syrup (I use Opies)
- 150g dark chocolate
- Preheat your oven to 200°c.
- Put your oats, butter, syrup, and sugars into a large bowl and pop into the microwave. Cook for 2 minutes, or until the butter has melted, take out and stir. While it’s in the microwave, remove the balls of ginger from the jar and chop roughly. I like big chunks of ginger in mine but if you want a less fiery taste, chop smaller.
- Add the ginger and the syrup from the jar to the oaty mix and stir well.
- Put back in the microwave for another couple of minutes until the sugar melts slightly – about 1-2 minutes.
- Chop the chocolate up into rough chunks. Butter a 13″ x 9″ pyrex dish.
- Mix the oaty mix well, and then add the chopped chocolate. Mix until evenly distributed. The chocolate will start melting so work quickly!
- Pour the flapjack mix into the buttered dish. Press flat with the back of a spoon (or your hands if you don’t mind getting chocolatey!) and smooth out.
- Bake for 15-20 minutes or until the edges look cooked. Take out of the oven and cool on a cooling rack for at least 2 hours. They need this time to set and if you try and get them out sooner then they might crumble.
- Once completely cold, cut into squares or fingers and store in an airtight container.