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!.