A traybake to feed a crowd. These ginger and chocolate flapjacks are super easy to make and a real winner with any ginger and chocolate lovers. If you use gluten-free oats, they're also gluten-free.
450grolled oats (porridge oats)(1 lb) gluten-free if needed
1pinchfine sea salt
150gdemerara sugar(5oz) can use light brown sugar instead
150gcrystallised ginger(5oz) finely chopped
1tspsesame 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.
Notes
For an extra gingery kick, add 1 teaspoon of ground ginger to the mix.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.