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  • Sarah L Samuels

Dark Chocolate & Ginger Flapjack

Updated: Jul 25, 2023


My son came home for Easter from University and asked if he could take some flapjack back with him and I thought that's good an easy bake! How wrong was I - he had devised two new flavours he wanted me to make for him!!!! He asked for Dark chocolate and Ginger plus Coconut and Cherry. So out came my precious note book and the recipes were born!


This is yet another version of my popular flapjack recipe. For this one I used dark chocolate chips and stem ginger as I like the chewy pieces of ginger you get in the flapjack rather than just a ginger flavour which can be overpowering.


It's a fabulous flavour combination and the feedback I got from my son and his friends was that it was very good and can they have the recipe!!!!




I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!!


This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.


To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line 9” x 9” (23cm x 23cm) square tin with baking parchment.




In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.



Leave to cool slightly before you add it to the oats.


Weigh the porridge oats, 100g dark chocolate chips and chopped stem ginger into a large bowl and mix to combine.




Then add the cooled melted butter mixture into the oats and mix until fully combined.



Put the oat mixture into the tin and flatten using a palette knife. This is the one I use available on Amazon.



Sprinkle over the remaining 100g of dark chocolate chips evenly over the top.



Bake for 20 minutes until the edges go slightly brown - it will set as it cools so don’t be tempted to cook any longer.



Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.




Dark Chocolate & Ginger Flapjack

Sarah’s Servings: 16

Sarah’s skill: Easy

Baking time: 20 minutes

Ingredients:


225g Butter

180g Light brown sugar

150g Condensed milk

65g Golden syrup

375g Porridge oats

200g Dark chocolate chips

3 Pieces/balls of stem ginger - finely chopped.



Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.

  4. Weigh the porridge oats, 100g of dark chocolate chips and chopped stem ginger into a large bowl and mix to combine.

  5. Then add the cooled melted butter mixture into the oats and mix until fully combined.

  6. Put the oat mixture into the tin, flatten then sprinkle over the remaining 100g of dark chocolate chips evenly over the top.

  7. Bake for 20 minutes until the edges go slightly brown - it will set as it cools.

  8. Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.






Sarah’s extra slice……

Do not bake for more than 20 minutes.

It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.


This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.


This is the baking tray I use






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2 Comments


Guest
Sep 02, 2023

Just made this, easy and delicious! Thank you x

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Sarah L Samuels
Oct 16, 2023
Replying to

Brilliant - thanks for letting me know

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