Sticky ginger flapjacks
Trying to get back into blogging after a ridiculous time away! Both children are now at school, which in theory gives me more time to cook and sew. In reality, of course, I’m constantly juggling work and parenting... even more so during lockdown where we were homeschooling as well.
Kids seem to have a constant need for snacks, and I’m certainly rather partial to a cup of tea and a sweet treat for elevenses. These sticky, gingery flapjacks seem reasonably healthy but are also very filling. The warm, gingerbread flavour is perfect for after school snacks on dreary autumn days.
Sticky Ginger Flapjacks
Ingredients: 125g of butter, 125g brown sugar, 3 tbsp golden syrup, 250g porridge oats, 1 tsp ginger, 1 tsp cinnamon, 2 dessert spoons diced stem ginger in syrup.
Lightly grease a suitable metal baking pan (I find this quantity perfectly suits two sponge cake tins). Put the butter, sugar and golden syrup in a bowl and gently warm in the microwave until the butter has melted. Stir in the spices and the stem ginger, and then stir in the oats until well mixed through. Pat the oat mixture evenly in the pans, and bake in the oven at 180C for 12-15 minutes.
Bring out and allow to cool down until set but still pliable, then tip out onto a board and chop into squares. If the flapjack is too warm when you do this, it will disintegrate - but if it’s too cold it will be impossible to slice without smashing. Store in an airtight tin
