EASY GINGER FLAPJACK BARS
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
- 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. Enjoy your baking!