Ingredients

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)

Method

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.

The post Ginger and dark chocolate flapjack appeared first on Hello! Hooray!.

I can’t really remember where this flapjack recipe came from, but we’ve been making it for years and have passed it on to so many people! I was actually very surprised to find that I haven’t blogged it before, so it’s good to finally post it. I’ve called it ‘squidgy flapjack’ because you get that gorgeous syrupy texture with this really easy recipe – no dry flapjacks here! It really is a lovely sugary treat.

You can make it plain, which is really tasty, or add cherries (as I did here) or chocolate chips, raisins, cranberries…the possibilities are endless, so just bake it for your own taste. We usually cut it into big slabs, but you could cut it into smaller pieces and it would go a long way.

Ingredients

300g butter (you could use margarine if you prefer)
240g soft brown sugar
4 tbsp golden syrup
700g oats
2 pinches salt
100g glacé cherries, chopped (optional)

Method

1. Preheat the oven to 180C/Gas mark 4. Grease and line a 10 x 15 inch baking tray.

2. Melt the butter (or margarine), sugar and syrup in a pan over a low heat until melted and combined.

3. Mix in the oats and salt, 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.

4. 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.

I really love making this squidgy flapjack, and it’s a real family favourite. You might also love this ginger and dark chocolate flapjack too!

The post Squidgy flapjack appeared first on Hello! Hooray!.

This is a delicious combination which makes normal flapjack just that bit more special. The recipe is from the Gu Chocolate Cookbook (another book that comes highly recommended if you have a sweet tooth – you’ll want to make everything! I’ll definitely make these again but will probably double the flapjack amounts and chocolate – we used a brownie pan to make it in, and it didn’t stretch quite far enough. I’ve written the original amounts here. It does taste really good if you chill the flapjack in the fridge overnight before baking, just to make it really chewy.

Ingredients (for a 16 x 25cm baking tin)

125g unsalted butter
50g light soft brown sugar
Pinch of salt
100g golden syrup
1 tbsp condensed milk
225g jumbo oats
100g dark chocolate (original recipe suggests 50% cocoa, but we went for the 85% stuff!)

For the caramel layer

75g light soft brown sugar
75g unsalted butter
200ml condensed milk

Method

1.For the flapjack base, tip the butter, sugar and salt into a pan. Add the golden syrup and condensed milk and gently heat to melt everything together.

2. Tip the oats in and mix well. Scrape the oaty mixture into the baking tin, spread out evenly and cover with cling film. Put it in the fridge to rest overnight if you have time.

3. Preheat the oven to 170C/Gas mark 3 and bake the flapjack for 10-15 minutes or until just starting to go brown around the edges. Remove from the oven and set aside to cool.

4. Whilst the flapjack is cooling, make the caramel layer by gently heating the sugar and butter in a saucepan, stirring until melted. Add the condensed milk and bring to the boil. Reduce the heat and simmer for 5-8 minutes, stirring continuously until the caramel has thickened slightly.

5. Pour the caramel onto the flapjack base and give the tin a tap on the work surface to remove any air bubbles. Place in the fridge to set.

6. When the caramel has set, break the chocolate into small pieces and melt in a bowl over a pan of boiling water. Spread it over the caramel and place it back in the fridge to harden. When the chocolate has set, cut into pieces and enjoy – try not to eat it all at once!

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