Lemon and ginger flapjacks

Lemon and ginger flapjacks

By
From
The Frugal Cook
Makes
12-16 squares or bars
Photographer
Mike Cooper

A flapjack with a difference based on crunchy oatmeal with a zesty lemon and ginger kick.

Ingredients

Quantity Ingredient
150g coarse oatmeal
50g plain flour
1/2 teaspoon baking powder
3/4 teaspoon salt
150g muesli, preferably unsweetened
150g butter
100g demerara sugar
50g golden syrup
2.5cm cube of peeled fresh ginger, grated
or 1 teaspoon ground ginger
1 small unwaxed lemon, grated zest
20cm square or 27cm by 17cm rectangular baking tin, lightly greased

Method

  1. Pre-heat oven to 180°C. Put the oatmeal in a baking tin and toast in the oven for about 10 minutes while preparing the other ingredients. Sift the flour, baking powder and salt together, mix together then add the muesli. Place the butter, sugar, golden syrup, ginger, lemon zest and juice in a medium-sized saucepan, warm gently to melt the butter and syrup, then bring up to boiling point and take off the heat.
  2. Tip the flour and muesli mixture into the saucepan together with the toasted oatmeal and stir swiftly with a wooden spoon. Spoon into the baking tin, level the surface and bake for 20-26 minutes until golden and springy to the touch. Cool for 10-16 minutes then mark out into squares or bars with a sharp knife. Leave to cool until hardened then remove from the tin.

Variations

  • You can play around with all sorts of flapjack flavours. Dried berries such as cranberries and cherries and raisins are good or snipped up dried banana.

Thrifty tip

  • You could substitute porridge oats for the oatmeal or muesli.
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