Friday, November 20, 2020



Traditional Flapjack as we know is so quick and easy to make. Flapjack is a staple and finds its way into lunchboxes, picnics, on the tea tray, as part of an afternoon tea in fact, flapjack is everywhere.



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




  1. Heat the oven to 150°C/130°C fan/gas
  2. 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.
  3. 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. Enjoy your baking!