Flapjacks have a special place in my kitchen, they are the first thing that I ever made. I'm sure that I had the oven on for hours before I eventually got them in... but nowadays they are one of the quickest things I bake. I also like them because they are something very British and something that's stood the test of time. The name goes back far as the 17th century, it's certainly something you see a lot of, unfortunately a lot of the bought varieties are packed with nasties... making it at home means you know what is in it, not a diet snack but great for dancing! The oats give long term energy release and the sugar, an immediate boost. Get back on the dance floor!I love all the variations, this recipe has a ginger and lemon 'twist' but the basic recipe can be followed without these additions and pretty much anything you like can be added: maybe ground cardamom, toasted nuts and seeds, dried fruit... the list is endless!
Ingredients:
170 g/ 6oz butter (I like salted)
170g/ 6oz Demerara sugar
2 tablespoons golden syrup
340g/ 12oz oats (mix whole and rolled for best result)
50g crystallized ginger in syrup, finely chopped
1 teaspoon ground ginger
2cm square fresh ginger grated on a microplane/small grater
zest of a lemon
Grease a tin (24x18x4) with butter.
Melt the butter, sugar and golden syrup in a heavy bottomed pan on a low heat until the sugar has nearly melted completely too. Take off the heat, add the ginger and lemon and stir well.
Add the oats and combine, spoon into the tin and compress with the back of a metal spoon until it is fairly solid. Place in the oven for 20-25 mins, depending how brown you like them…
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