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Easy ginger flapjack bars

Published: 13 Dec 16
Updated: 18 Mar 24

Debbie Major’s flapjack recipe uses stem ginger for extra oomph. Cooked until gooey or crisp – either way these tasty treats are best enjoyed alongside a cup of tea.

Check out more budget Christmas food gift ideas.

Easy
November 2016

Test kitchen approved

Makes 12 bars
Hands-on time 10 min, oven time 25-30 min, plus cooling

Debbie Major’s flapjack recipe uses stem ginger for extra oomph. Cooked until gooey or crisp – either way these tasty treats are best enjoyed alongside a cup of tea.

Check out more budget Christmas food gift ideas.

Nutrition: per serving

Calories: 242kcals
Fat: 12.3g (7g saturated)
Protein: 2.6g
Carbohydrates: 29.2g (14.9g sugars)
Fibre: 1.8g
Salt: 0.4g

Per bar

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Ingredients

150g butter, plus extra for greasing
75g demerara sugar
75g golden syrup
Pinch of salt
1½ tsp ground ginger
75g chopped stem ginger
200g rolled oats
50g jumbo oats

You’ll also need…

A shallow 20cm square cake tin

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Method

Heat the oven to 150°C/130°C fan/gas
Grease the cake tin with a little butter. Melt the butter, demerara sugar and golden syrup in a large pan. Remove from the heat and stir in a pinch of salt, ground ginger, chopped stem ginger, rolled oats and jumbo oats. Press into the tin with the back of a spoon. Cook for 25 minutes for a chewy bake or 30 minutes for crisp.
Remove the tin from the oven and leave for 10 minutes. Run a dinner knife around the outside of the flapjacks, then score into 12. Leave until cold before cutting into bars.