Chocolate and Ginger Flapjacks

Ah a recipe combining my two favourite flavs: chocolate and ginger, stem ginger to be exact: that gooey sticky syrupy delight. This recipe comes all the way from James Martin’s Taste program … but I’ve made some mods.

Chocolate and Ginger Flapjacks

~ 20 flapjacks

• 150g brown sugar
• 200g butter
• 2 tbsp golden syrup
• 400 g jumbo oats
• 3 tbsp chopped preserved stem ginger

Topping

• 100g dark chocolate
• 20g butter

1. Preheat the oven to 160°C. Line a rectangular cake tin with greaseproof paper. I used my silicone muffin trays (oiled) and one 7″ cake tin (lined). 2. Put the sugar, butter and golden syrup in a saucepan. Heat gently until the butter has melted, stirring occasionally. Then stir in the jumbo oats and ginger.

3. Press the mixture into the prepared tin(s). Press it out evenly with the back of a wooden spoon or your hand.

4. Bake in the centre of the oven for 30 minutes.

5. Allow the mixture to cool for 10 minutes then slice while still in the tin. Leave to cool.

6. To make the topping, gently melt the chocolate and butter in the microwave on medium heat. Allow to cool slightly before spreading/drizzling over the flapper-jackers.

The result is a chewy, sweet, buttery flapjack which would be lost without the chocolate and ginger. I am not convinced by it at all … I would prefer a more ‘wholesome’ taste ’cause I loves me porridge.

[Via http://somesaycocoa.wordpress.com]