Sticky ginger flapjacks – such an easy recipe, not so easy on the waistline!

Well, it turns out that 2017 was not my year to blog. I started out with good intentions and many many plans and then it was Christmas! Anyway, January 2018 is here and I found this recipe that I clearly intended on posting last Autumn. No pictures of the finished product but a fabulous picture of my cats, just because!

Enjoy, Lx

What a gorgeous Autumn day it is today. Sun is shining, leaves are crisp underfoot and I have been oh so virtuous today. Yoga class first thing and then a smidgen of housework. Socks are paired and the sofa cushions are plumped 🙂

Having had lunch I still feel a tad hungry and yearn for something yummy and homey. Decided to hunt down a decent flapjack recipe.

These days flapjack recipes all seem to be trying to reduce the butter and sugar content in order to make them healthy. Sadly this makes for dry and disappointing flapjacks. If you are after a healthy, low calorie snack that is low in sugar please search elsewhere. This is not the recipe for you! This recipe was found in my old faithful Good Housekeeping Step by Step cookbook. You can always pick up a copy of this somewhere relatively cheaply. I still have my Mums copy from 1957 as well as my shinier version bought more recently with, joy of joys metric measurements.

Ingredients

  • 350g unsalted butter
  • 275g golden syrup
  • 225g golden caster sugar
  • 450g rolled oats
  • 1 tbsp ground ginger

I never seem to be able to completely adhere to a recipe and this one is no exception. I had some stem ginger in syrup in my fridge that looked lonely so I chopped that up and popped it in too. Entirely optional yummy extra. I thing sultanas would work too in this.

Method.

  • Grease and line a tin approx 18 x 28cm (your traybake type)
  • Heat oven to 180 degrees c
  • In a large saucepan, melt together your butter, golden syrup and sugar. I added my stem ginger pieces to this too as it will help them combine later.
  • In a bowl, mix your oats with your ground ginger and then add your syrupy liquid. Stir to combine.
  • Pop this mixture into your prepared tin and bake for 30-35 minutes.
  • Keep an eye on it. After 32 minutes mine was going just a little to0 dark (rescued in the nick of time, still yum). You want it golden and still squidgy in the middle. Overcooked flapjacks are not yummy and are not worth the calories.
  • Leave to cool in the tin for a while before lifting out onto a cooling tray. Cut when cold in to 12 squares or 24 triangles depending on how you feel.
  • For those who really want to know (I didn’t want to know but the book very (un)helpfully gives the calorie count) 517 calories per large square!!! Yikes.

Enjoy,

 

Lx

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