Gingerbread flapjacks
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 16 flapjacks
This flapjack and gingerbread mash-up is a winner. They’re really easy to make and store brilliantly too (if you can keep them for long enough). Make the recipe your own by throwing in a handful of dried fruit (such as apricots, dates or dried blueberries), a spoonful of chopped stem ginger or even swapping some of the oats for desiccated coconut or seeds.
By Nikki Lilly
Ingredients
- 450g/1lb oats
- 175g/6oz soft brown sugar
- 250g/9oz unsalted butter, plus extra for greasing
- 250g/9oz golden syrup
- 3 tsp ground ginger
- ¼ tsp ground cinnamon
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Grease a square baking tin with butter and line the base and sides with baking paper (otherwise your flapjack will stick to your tin).
Put the oats in a large mixing bowl, add the brown sugar and stir with a spoon until combined, breaking up any lumps of sugar.
Put the butter, golden syrup, ground ginger and ground cinnamon into a saucepan. Heat gently until the butter has melted. Stir until everything is combined together. Pour the mixture into the oat mixture (ask an adult to help as it will be hot!). Mix everything together until well combined and sticky.
Pour the mixture into the lined tin, and using a spatula, press down the mixture into an even layer. Bake for 25 minutes.
Take the flapjacks out of the oven and leave to completely cool before cutting. Cut into 16 squares or triangles and serve.
Recipe tips
If children are baking, they should have adult supervision when using the hob and oven and cutting the flapjacks.
