Ginger and Chocolate Flapjacks
A traybake to feed a crowd. This recipe for ginger and chocolate flapjacks is super easy to make and a real winner with any ginger and chocolate lovers. Perfect for picnics and packed lunches. If you use gluten-free oats, the flapjacks are also gluten-free.
Tomorrow, I’m back to work 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 I 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, I’d never been there. What a great find. It’s a chocolate lovers heaven. I counted no less than eight different types of chocolate cake.
You can see some of the selection on offer in our Cornish cake crawl in Penzance. The Honey Pot has indeed become a regular for us.
I managed to try two of chocolate cakes by dint of stealing a considerable portion off someone else’s plate. They make excellent home made cakes and maintain 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. I have no idea how they’re made, but I liked the sound of them. So that is what I took back to my expectant colleagues.
Ginger And Chocolate Flapjacks
Flapjacks are one of my go to bakes when I want something in a hurry. They’re quick and easy to make and they’re perfect for lunch boxes and keeping you fuelled in the great outdoors.
I have a basic recipe that I adapt to suit whatever I have in the cupboard at the time or the ingredients I currently favour. This time it’s ginger and chocolate. Ginger and chocolate is such a classic combination I knew it was going to work well in flapjack form. And it did.
So, to my standard flapjack recipe, I added some very dark chocolate and some chopped crystallised ginger. Flapjacks are already quite sweet, so dark chocolate works better than lighter sweeter ones.
Simply melt the chocolate along with the butter and syrup. Add the remaining ingredients, stir then turn out into a baking tin and bake. It’s so easy.
Ginger And Chocolate Flapjacks: Top Tips
To measure the syrup, dip a metal tablespoon in a cup of just boiled water. Then either quickly dip the spoon into the syrup tin or squeeze the syrup onto the spoon from a squeezy bottle. This way, the syrup will slide easily off the spoon.
Make sure to use porridge oats rather than instant or jumbo oats. Neither of these will give the desired consistency. If you use gluten-free oats, your flapjacks will be gluten-free.
Cut the flapjacks and remove them from the tin only when they have completely cooled down. Otherwise, they’re liable to crumble.
Other Flapjack Recipes You Might Like
- Blueberry & white chocolate flapjacks
- Chocolate coconut flapjacks
- Chocolate orange flapjacks
- Smoked chilli energy bars
- Tahini date flapjacks (vegan)
- Vegan coconut flapjacks
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these chocolate and ginger flapjacks, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more ginger recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Chocolate And Ginger Flapjacks. PIN IT.
Ginger And Chocolate Flapjacks
Ingredients
- 250 g unsalted butter (8oz)
- 100 g dark chocolate roughly chopped (I use 85%)
- 5 tbsp golden syrup
- 450 g rolled oats (porridge oats) (1 lb) gluten-free if needed
- 1 pinch fine sea salt
- 150 g demerara sugar (5oz) can use light brown sugar instead
- 150 g crystallised ginger (5oz) finely chopped
- 1 tsp sesame seeds (optional)
Instructions
- Melt the butter in a large saucepan over a low heat with the chocolate and and golden syrup.250 g unsalted butter, 100 g dark chocolate, 5 tbsp golden syrup
- Add the oats, salt, sugar and ginger and stir until everything is covered in the chocolate syrup..450 g rolled oats (porridge oats), 1 pinch fine sea salt, 150 g demerara sugar, 150 g crystallised ginger
- Press mixture into a 23cm (9″) square silicone mould or lined cake tin. Sprinkle the sesame seeds over the top, if liked.1 tsp sesame seeds
- Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes or until the top is firm to the touch and golden in colour.
- Leave to cool in the tin, then cut into 32 small squares or 16 large ones. Make sure the flapjacks are completely cool before you remove them from the tin, or they will crumble.
These flapjacks are incredible!! I love the chocolate and ginger combo!
Chocolate and ginger is a classic. It’s one of my favourites too.
Love the combination of dark chocolate and ginger, these yummy snacks are so filling, and super portable! Perfect for road trips. Thanks for sharing the recipe.
Yes, that’s exactly right, flapjacks make excellent travelling companions.
What a wonderful combination of flavors for the ultimate comforting treat. Thank you for the tip to dip the metal measuring spoon in boiling water before measuring the syrup – brilliant!
The perfect healthy snack! I really loved it! I’ll be making this often!
So glad you liked them. It’s hard to go wrong with flapjacks.
Ginger in flapjacks sounds an excellent addition.
Love those office rituals and lucky colleagues to get homebaked goodies!
Send my love to Cornwall. I agree – a special place.
Delish! oh how lucky you are to live in Cornwall….it is a very special place.
Chocolate from someone elses plate always seems to make it taste that little bit better lol. Love the sound of these, think they maybe finding their way into some christmas hampers this year.