Ginger and Chocolate Flapjacks
Back to work tomorrow after a much needed break. Office tradition requires we bring something back from our travels so all can participate a little in the holiday experience. As I live in Cornwall and only travelled within Cornwall, Cornish biscuits didn’t really seem appropriate, so thought I’d make something instead. One afternoon in Penzance, we made our way to the Honey Pot for tea. I’d seen various scrummy sounding ads and good reviews about this tea shop, but until now, had never been there. What a great find! A chocolate lovers heaven – I counted no less than eight different chocolate cakes. Managed to try two of them by dint of stealing a considerable portion off someone else’s plate. Excellent home made cakes and a friendly atmosphere, this one is definitely going into my as yet unwritten guide to the best tea shops. Whilst there I noted some chocolate and ginger flapjacks which sounded intriguing. No idea how they were made, but I liked the sound of them, so that is what I shall be taking back to my expectant colleagues.
- Melted 1 pack (250g) unsalted butter in a large saucepan with 100g 85% chocolate an 2 large tbsp (5oz) golden syrup.
- Mixed in 1 lb rolled oats, a pinch of salt, 5oz Demerara sugar and 5oz of crystallised ginger (chopped into bits).
- Pressed mixture into a 9″ square cake thingie and sprinkled with sesame seeds.
- Baked at 180C for 20 mins.
- Cut into 32 small squares when cooled, but didn’t remove from tin until completely cold (as first ones I tried to remove just crumbled into bits).