This is yet another version of my popular flapjack recipe. For this one I used lemon and added stem ginger. It's a fabulous flavour combination and I used stem ginger so you get lovely soft pieces of ginger in the flapjack.
I have lemon flapjack and ginger flapjack already on my blog but this is a lovely combination of both flavours together.
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, lemon zest 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.
Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but 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.
Lemon & 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
Zest of 1 Lemon
3 Pieces/balls of stem ginger - finely chopped.
Method:
Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.
Line a 23cm x 23cm (9” x 9”) 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.
Weigh the porridge oats, lemon zest 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, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.
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