|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Traditional Flapjack as we know is so quick and easy to make (less than 30 minutes). The flapjack is a staple traybake and finds its way into lunch boxes, picnics, on the tea tray, as part of an afternoon tea—in fact, flapjack is everywhere.
Sometimes you may want to jazz up this simple cake, maybe for a special occasion or simply to ring the changes. This luxury flapjack costs a little more than the regular style as it contains a rather luxurious ingredient—stem ginger.
What we love about this recipe is it is not written in stone; add more or less ginger according to your taste. You can also add in extra fruits if you wish, and dried cranberries are the tops as they match so well with the ginger.
If you are confused and think that flapjack is a pancake, then take a look at the answer, just click on the link—What Is Flapjack?
Gather the ingredients.
Butter a 23 x 33-centimeter / 9 x 13-inch baking tin. Line out the bottom with baking parchment.
Preheat the oven to 180 C/350 F/Gas 4
Place the golden syrup and the butter into a saucepan and heat very gently. The slower the better as you don't want to burn the syrup. Stir them together really well.
Put the oats into a large baking bowl, add the salt, and pour over the butter and syrup mixture. Stir this mixture really well, making sure the oats are well covered.
Add the chopped stem ginger, the syrup, and the dried fruit, if using, and stir once again, this time to make sure the ginger is evenly distributed.
Pour the mixture into the prepared tin and spread using a spatula to make sure the surface is even.
Bake in the preheated oven for 25 minutes or until golden brown. Remove from the oven while the flapjack is still slightly soft.
Place the tin on a wire cooling rack and cut the flapjack into squares and leave in the tin until completely cold.