I find Flapjacks very very sweet things to eat so i rarely have them if i’m out and about- even if i see the rare Gluten Free one offered in a cafe. I like to think i have a sophisticated sweet tooth, hence my love of turning classics into things that are a little bit different.
OoOoo Fancy Flapjack…
Not only are these ‘Fancy Flapjacks’ but they also make rather good ‘Fancy Granola’ crumbled over some plain yoghurt with a few nuts thrown in for good measure. The heat from the ginger gives these flapjacks a subtle punch and the rich dark chocolate keeps the sweetness level at bay. Stunningly good cut into small cubes and served with a smokey tea..
Stem Ginger and Dark Chocolate Flapjacks
210g Golden Caster Sugar
210g Unsalted Butter
2 tbsp Golden Syrup or Honey
325g/12oz whole Gluten Free Oats
10 pieces of Crystallised Stem Ginger Chunks chopped into small pieces.
50g of 70% Dark Chocolate chopped into chunks.
Preheat the oven to 150 degrees C and Line a 23cm round cake tin with parchment paper and grease well with oil or butter.
Place the sugar, butter and golden syrup or honey together in a saucepan and heat gently and stir continuously until everythings melted together.
Take the saucepan off of the heat and quickly add in a third of your Stem Ginger chunks. Stir this around until the mixture has taken on some of the ginger flavour.
Stir in the oats, rest of the ginger pieces and the dark chocolate chunks and mix really well.
Pour the mixture into the cake tin and press it out evenly.
Bake in the centre of the oven for 40 minutes.
Turn off the oven but keep the flapjack in the oven for a further 10 minutes as the oven cools down.
Take the flapjack out of the oven and allow to cool before cutting into squares.
Keep stored in a very tight tupperware container; if they do get hard for any reason they’ll be fine around a short burst in the microwave!