Another flapjack recipe for you but slightly different this time round. These are made with porridge oats as opposed to jumbo oats so they have a cakier texture. The ginger isn’t too overpowering so those who aren’t particularly partial shouldn’t be put off. In fact the flavour of these flapjacks is most reminiscent of a brandy snap (minus the cream and tooth breaking crunch). All tasters have given this recipe a resounding thumbs and this is one of my new favourites. I urge you to try it…
- Preheat the oven to Fan 140°C and grease and line an 8″ square tin.
- Put the butter, golden syrup, diced stem ginger and sugar in a small pan and stir over a gentle heat until all the ingredients are melted together and smooth.
- Place the oats, lemon zest and ground ginger in a large bowl and mix thoroughly.
- Now pour the melted butter syrup mixture over the oats and mix together.
- Pour the mixture into the tin and press down firmly and evenly.
- Place in the oven for 40 minutes.
- Remove from the oven and leave to cool in the tin on a cooling rack for 30 minutes.
- Carefully remove the flapjack from the tin using the paper to help lift it.
- Cut into 12 rectangles whilst still slightly warm. If you leave it to cool completely, it will be more difficult to cut.