Ginger & Coconut Flapjacks
Delicious, crunchy, chewy, coconut and ginger oat bars
- 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.