Ginger & Coconut Flapjacks

ginger coconut flapjacksSometimes the simplest bakes can be the most rewarding. Don’t get me wrong, I love a challenging bake – one with hundreds of components that can take several days (and mountains of washing up) to complete. But there are occasions when I just want something quick and simple and satisfying, where you can just throw all the ingredients together within five minutes and yet end up with something delicious to eat.

ginger and coconut flapjacksFlapjacks (British flapjacks that is, as in oat bars, not pancakes) fit that bill exactly. You just melt butter, sugar and golden syrup together in a pan, stir in oats and any extra flavourings/ingredients you want to throw in, spread the mixture out in a tin and bake for 20-30 minutes. You end up with deliciously golden, chewy, filling energy bombs – these certainly aren’t health food owing to the large amounts of sugar and butter involved, but they do fill you up and give you a burst of energy which lasts quite a while due to an initial sugar rush, then the oats slow-release energy; they are the perfect snack to take hiking!

coconut ginger flapjacksAs much as I love a plain flapjack, I decided to try something a little different this time and flavoured them with desiccated coconut and two types of ginger – ground and stem. Both flavours come through really well, but don’t overpower the sweet, buttery taste of the flapjack itself. They are chewy on the bottom and crunchy on top – just as I like them; for a softer, chewy flapjack, simply bake them for a shorter amount of time, and a longer time for a crunchier one. Make sure that you slice the flapjack into pieces while it is still warm, or you will find it difficult to cut, but leave it in the tin until it is completely cold else it may fall apart.

coconut and ginger flapjacks

Ginger & Coconut Flapjacks
 
Prep time
Cook time
Total time
 
Delicious, crunchy, chewy, coconut and ginger oat bars
Author:
Ingredients
  • 225g (2 sticks) butter
  • 225g (1 cup + 2 tbsp) demerara sugar
  • 75g (3 oz) golden syrup
  • 250g (3 cups) porridge oats
  • 50g (2/3 cup) unsweetened dessicated coconut
  • 2 tsp ground ginger
  • 3 balls stem ginger, finely chopped
Instructions
  1. Preheat the oven to 160C/325F/gas mark 3. Line a 20x30cm (8x12in) tin with greaseproof paper.
  2. Put the butter, sugar and golden syrup in a pan and heat gently until the butter has melted.
  3. Stir in the rest of the ingredients, scrape the mixture into the prepared tin, spread it out evenly and press down gently.
  4. Bake for 20-35 minutes until golden brown, bake for a shorter amount of time for a softer, more chewy flapjack, and longer for a more crunchy one (I went for 30 minutes).
  5. Leave to cool for 10 minutes then cut into slices or squares while still in the tin.
  6. Leave in the tin until completely cold.
  7. Will keep for at least a week in an airtight container.

coconut ginger oat bars

ginger coconut oat barsI am sharing these with Totally Talented Tuesdays, Create Link Inspire , Foodie Fridays, Fiesta Friday and Foodie Friends Friday Tasty Tuesdays on HonestMum.com #CookBlogShare

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21 Comments on Ginger & Coconut Flapjacks

  1. Rachael A
    February 24, 2015 at 10:47 am (2 years ago)

    Love the combination of ginger and coconut and in a flapjack – lovely!

    Reply
  2. Shannan
    February 24, 2015 at 12:38 pm (2 years ago)

    They look very yummy…will be giving them a try xx

    Reply
  3. Stephanie Robinson
    February 24, 2015 at 9:17 pm (2 years ago)

    Yum, they look good – ginger in anything works for me! #cookblogshare

    Reply
  4. Jules
    February 25, 2015 at 9:03 am (2 years ago)

    I would never have thought of putting these together but they sound divine. Bookmarked! #TastyTuesday

    Reply
  5. Honest Mum
    February 25, 2015 at 11:00 am (2 years ago)

    They look perfect, literally perfect. I hope you realise how gifted you are lady! Have pinned Thanks for linking up to #tastytuesdays

    Reply
    • hannahhossack
      February 27, 2015 at 12:01 pm (2 years ago)

      Aww thanks Vicki! πŸ™‚ x

      Reply
  6. milkandbun
    February 27, 2015 at 9:17 am (2 years ago)

    What a bright photos! Look really tasty and crunchy! πŸ™‚

    Reply
  7. Michelle @ Giraffes Can Bake
    February 27, 2015 at 4:25 pm (2 years ago)

    These look soo good! I used to make flapjacks all the time when I was a teenager and I just used to sit and eat the mix before it even made it to the oven! You’ve inspired me to make some again!

    Reply
    • hannahhossack
      March 3, 2015 at 8:51 pm (2 years ago)

      I did have to have a nibble before it went in to bake…quality control!

      Reply
    • hannahhossack
      March 3, 2015 at 8:54 pm (2 years ago)

      Thank you!

      Reply
  8. Sadia Mohamed
    February 28, 2015 at 6:09 pm (2 years ago)

    Very neatly presented and lovely photographs. πŸ™‚

    Reply
    • hannahhossack
      March 3, 2015 at 8:56 pm (2 years ago)

      Thank you πŸ™‚

      Reply
  9. Divine Spice Box
    March 1, 2015 at 5:31 pm (2 years ago)

    This looks so exciting !! YUMMY πŸ™‚ and i must say. Brilliant pics.. so inviting

    Reply
  10. lucyparissi
    March 1, 2015 at 8:45 pm (2 years ago)

    Such beautiful photographs – I want to reach into my screen and grab one of these babies! I wish we COULD call them healthy as I would love to make/eat some right now. Wonder if the butter can be replaced with anything else… Food for thought #CookBlogShare

    Reply
    • hannahhossack
      March 3, 2015 at 9:05 pm (2 years ago)

      Thanks Lucy πŸ™‚ I’ve been toying with ideas for healthy ones…peanut butter? mashed dates?

      Reply
  11. skd
    March 2, 2015 at 8:11 am (2 years ago)

    Beautiful irresistible pics. Would love to get my hand on them.

    Reply
  12. Hilda
    March 4, 2015 at 10:47 pm (2 years ago)

    Love these!

    Reply
  13. Suchitra
    March 10, 2015 at 5:20 pm (2 years ago)

    I didn’t know what flapjacks were until now!! I love super-easy recipes!

    Reply
    • hannahhossack
      March 18, 2015 at 9:22 am (2 years ago)

      They are a very British thing, and my favourite easy recipe!

      Reply

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