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
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.
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Flapjack is popular chez Bisset, I shall try this one which should be particularly appealing to Mr But.
Sorry, predictive text, should have of course have been Mr B!
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