Chocolate And Ginger Flapjacks Recipes

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GINGER FLAPJACKS



Ginger flapjacks image

Try an oat bar with a difference - our version is flavoured with coconut and has a soft and spicy ginger topping

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 45m

Yield Cuts into 16 squares

Number Of Ingredients 12

250g butter , plus extra for the tin
200g light muscovado sugar
5 tbsp golden syrup
200g porridge oat
100g whole oats
140g plain flour
50g desiccated coconut
175g butter
200g icing sugar
4 tbsp golden syrup
2 tbsp ground ginger
few chunks crystallised ginger , diced

Steps:

  • Heat oven to 200C/180C fan/gas 6. Butter and line a 20-21cm square baking tin with baking parchment. Gently melt together the butter, sugar and syrup in a large pan. Tip in the oats, flour and coconut, and mix well. Press the mixture into the tin to flatten evenly. Bake for 30 mins until golden and crisping.
  • To make the icing, put the butter, icing sugar, syrup and ground ginger in a small pan and heat gently, stirring, until all melted together. Pour straight over the flapjacks, scatter with the diced ginger and cool in the tin.

Nutrition Facts : Calories 502 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE AND GINGER FLAPJACKS



Chocolate and Ginger flapjacks image

I usually add a twist to my recipies. As with this one.

Provided by Gertrudesmiley2005

Time 10m

Yield Makes 12

Number Of Ingredients 0

Steps:

  • Heat your oven to 160 deggrees C, 325 deggrees F, gas mark 3 before you start. Lay the tin on a piece of greaseproof paper or baking parchment. Draw around the tin, then cut out the recktangle. Put the paper into the tin. Dip a paper towel in some margarine, then rub the towel over the paper and the inside of the tin.
  • Put the margarine and sugar into a large saucepan. Dip a tablespoon into hot water, then use it to add the golden syrup. Heat the pan on a low heat, until the margarine has melted. Use a wooden spoon to stir the mixture, and don't let it boil. Take the pan off the heat. Then add the oats, chocolate chips and ginger. Stir them in really well, until they are covered with the syrup mixture.
  • Spoon the flapjack mixture into the tin. Spread it all over the bottom and push it right into the corners. Smooth the mixture with a back of a spoon. Wearing oven gloves, put the tin on the middle shelf on your oven.
  • Bake the mixture for about 25 mins. When the top is golden brown, carefully lift the tin out of the oven. Leave the mixture in the tin for 10 mins. Cut into piecies while warm, then leave the pieces in the tin to cool.

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