This easy Chocolate & Ginger Flapjacks recipe balances sweetness with bitter dark chocolate chunks and fiery crystallised ginger. Finish with an extra drizzle of dark chocolate for a scrumptious oat based snack.
Ingredients
- 125g butter
- 125g soft light brown sugar
- 4 generous tbsp golden syrup
- 300g rolled oats
- 1 tsp ground ginger
- 50g crystallised ginger - finely chopped
- 75g dark cooking chocolate
- Plus an extra 20g dark chocolate for drizzling
Directions
- Heat the oven to 150C/130Fan/Gas 2.
- Line a 20cm (8 inch) square baking tin with baking paper.
- Place the butter, sugar and golden syrup into a large pan. Stirring continuously, melt the ingredients over a low heat until the sugar is dissolved. Remove from the heat.
- Tip in the oats and ground ginger. Stir to fully incorporate.
- Stir in the finely chopped crystallised ginger.
- Break the dark chocolate into squares, then chop each piece into 4 equal sized chunks.
- Stir the chocolate chunks into the mixture. Don't be tempted to stir for too long as the chocolate will begin to melt. You want some to mix in with the flapjack, while leaving the rest as chunks within the finished bake.
- Tip the mixture into the lined baking tin. Using the back of a metal spoon, spread it evenly over the bottom of the tin, pressing gently to pack it down a little.
- Place in the oven and bake for 30- 35 minutes, until the flapjack is just beginning to brown on top.
- Remove from the oven, leave to cool in the tin, then transfer to a wire rack to cool completely.
- Cut the flapjack into individual bars. Keep the portions close together for ease when drizzling the chocolate on top.
- Break the extra dark chocolate pieces into a small bowl. Microwave for 1 minute, stir, then return to the microwave for 20 second intervals (stirring between each one) until the chocolate is completely melted.
- Drizzle the melted chocolate over the top of the Chocolate & Ginger Flapjacks. Leave to set before serving.
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