This ginger and dark chocolate flapjack recipe is a variation on our tried-and-tested squidgy flapjack recipe – ginger and dark chocolate is a classic combination and it works really well here. The chocolate melts into the flapjack and you get little hints of ginger throughout…heaven on a plate!
300g butter (you could use margarine if you prefer)
200g soft brown sugar
4 tbsp golden syrup
2 pinches salt
100g crystallised ginger, chopped into fairly small pieces
75g dark chocolate, roughly chopped (I used 70% cocoa solids)
1. Preheat the oven to 180C/Gas mark 4. Grease and line a 10 x 15 inch baking tray. Melt the butter (or margarine), sugar and syrup in a pan over a low heat until melted and combined.
2. Mix in the oats, salt, ginger and chocolate and then press into the tray. It’s worth spending a few minutes pressing the mixture in with the back of a spoon, just to make sure that the mixture sticks really well.
3. Bake for 15-20 minutes and then leave to cool in the tray on a wire cooling rack. I usually let it cool for a little while and then cut it into pieces before it has completely cooled.
Post updated 14th August 2016.