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Stem Ginger Flapjacks

November 13, 2011

A “throw it all in the saucepan” recipe… easy to make and delivers the most perfect warming flapjacks.  Do try!

I make these in batches of 24 but to make 12 just halve the quantities…

Stem Ginger Flapjacks

350g Butter

350g Golden Syrup

350g Light Brown Sugar

725g Porridge Oats

Tablespoon of Ground Ginger

6 pieces of Stem Ginger, chopped into chunks

Pre-heat oven to Gas 2 (150 deg C).  Pop the butter, syrup and sugar into a very large saucepan (if making this quantity) and melt over a low heat.  Once melted let the mixture just come to the boil, then remove from the heat.

Add the porridge oats and ground ginger to the butter/syrup/sugar mix whilst still in the saucepan and mix thoroughly with a wooden spoon until all is well combined.

Chop the stem ginger pieces (removing the syrup first) and mix these pieces into the porridge mix.  Turn the whole saucepan into a greased & lined baking tin (I use two for this quantity, measuring approx 8in square each).

Bake in the warmed oven for approximately 40 minutes.  Remove once golden brown…leave for 10 mins then score into pieces with a sharp knife and run round the edge of the tin to help the flapjacks come out in one piece when completely cooled.   Once cooled, turn out of the tin and with a sharp knife cut the flapjacks into even sized pieces.

These flapjacks warm the cockles of your heart and are just perfect for packing into a picnic bag and enjoying during an Autumnal day walk!

Denise x


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