Chocolate and ginger flapjacks
By: James Martin From: James Martin: Sweet
- Prep time:
- 20 mins, plus cooling
- Cook time:
- 45 mins
- Serves:
- Makes 14
Moist and chewy with delicious nuggets of ginger and chocolate, James Martin's flapjacks are great for picnics and packed lunches
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Ingredients
- oil, for greasing
- 200g brown sugar
- 200g unsalted Butter
- 2 tbsp golden syrup
- 350 g jumbo oats
- 3 tbsp chopped Preserved stem ginger, in syrup
- 100g chocolate chips
Method
1. Preheat the oven to 150°C/gas 2. Lightly grease a shallow rectangular cake tin and line with greaseproof paper.2. Put the sugar, butter and golden syrup in a saucepan. Heat gently until the butter has melted, stirring occasionally.
3. Stir in the jumbo oats and ginger.
4. Remove the pan from the heat and leave to cool before stirring in the chocolate chips. Mix thoroughly.
5. Pour the mixture into the prepared tin. Press it out evenly with the back of a wooden spoon.
6. Bake in the centre of the oven for 35-40 minutes.
7. Allow the mixture to cool in the tin for 10 minutes. Slice into oblong bars while still in the tin. Leave in the tin until quite cool before removing.
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Latest Comment
My 9 year son made these tonight he He had watched James cooking them on TV. He excluded the ginger and chocolate and baked them for 35 min. They were absolutly delicious. I had a careful eye on him.
I made these today and they are quite delicious, the combination of the chocolate and stem-ginger works beautifully in this flapjack. I used dark-chocolate chips.