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Ginger flapjacks

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

  • Prep: 10 mins
    Cook: 35 mins
  • Cuts into 16 squares
  • Easy
  • Cuts into 16 squares
  • Easy
  • Calories 502
  • Carbohydrates 52
  • Saturated Fat 19
  • Sugar 35
  • Protein 4
  • Fat 31
  • Fibre 3
  • Salt 0.6

Nutrition per serving

  • Calories 502
  • Carbohydrates 52
  • Saturated Fat 19
  • Sugar 35
  • Protein 4
  • Fat 31
  • Fibre 3
  • Salt 0.6

Ingredients

  • 250g butter, plus extra for the tin
  • 200g light muscovado sugar
  • 5 tbsp golden syrup
  • 200g porridge oats
  • 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

Method

  1. 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.

  2. 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.

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