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ginger coconut flapjacks

Ginger & Coconut Flapjacks

Delicious, crunchy, chewy, coconut and ginger oat bars
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Domestic Gothess


  • 225 g (2 sticks) butter
  • 225 g (1 cup + 2 tbsp) demerara sugar
  • 75 g (3 oz) golden syrup
  • 250 g (3 cups) porridge oats
  • 50 g (⅔ cup) unsweetened dessicated coconut
  • 2 tsp ground ginger
  • 3 balls stem ginger finely chopped


  • Preheat the oven to 160C/325F/gas mark 3. Line a 20x30cm (8x12in) tin with greaseproof paper.
  • Put the butter, sugar and golden syrup in a pan and heat gently until the butter has melted.
  • Stir in the rest of the ingredients, scrape the mixture into the prepared tin, spread it out evenly and press down firmly.
  • 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).
  • Leave to cool for 10 minutes then cut into slices or squares while still in the tin.
  • Leave in the tin until completely cold.
  • Will keep for at least a week in an airtight container.