• Gingerbread Flapjacks

    by  • 01/12/2016 • Country food • 0 Comments


    What better way could there be to celebrate the beginning of the festive season than with some warming ginger and comforting oats?! Nibble these treats with a freshly brewed pot of tea for the ultimate winter afternoon snack.

    Makes 16

    300g unsalted butter, plus extra for greasing
    100g caster sugar
    200g golden syrup

    100g black treacle
    2 tsp ground ginger
    20g crystallised ginger, finely chopped, plus extra to decorate
    550g porridge oats
    100g raisins
    200g white chocolate, broken up
    soft gold edible pearls, to decorate

    1. Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease and line the base and sides of a shallow baking tin around 22cm square with a larger square of baking parchment, pressing it into the corners to fit.
    2.  Put the butter, sugar, syrup, treacle, ground ginger and crystallised ginger in a pan and heat gently to melt the butter. Remove from the heat and stir in the oats and raisins. Mix well and spoon into the tin, pressing down gently with the back of a damp spoon.
    3. Bake for about 30 minutes or until just beginning to look cooked around the edges. The flapjack will still look soft in the centre but will firm up on cooling. Leave in the tin to cool.
    4. Melt the chocolate, either in a heatproof bowl resting over (not in)
      a pan of hot water or in short bursts in the microwave. Remove the cold flapjack from the tin and spread with the chocolate. Sprinkle with extra crystallised ginger and gold pearls. Leave to set before cutting into squares.

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