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Ginger and dark chocolate flapjack

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
700g oats
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.


Enjoy! 🙂


Post updated 14th August 2016.


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  1. Jennie Bisset on November 13, 2014 at 5:11 pm

    Flapjack is popular chez Bisset, I shall try this one which should be particularly appealing to Mr But.

  2. Jennie Bisset on November 13, 2014 at 5:13 pm

    Sorry, predictive text, should have of course have been Mr B!

    • Clare on November 14, 2014 at 5:41 pm

      Haha! I’m always caught out by predictive text! I do hope that you and Mr B enjoy this – let me know what you think 🙂 xx

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