Chocolate And Ginger Flapjacks Food

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GINGER FLAPJACKS



Ginger flapjacks image

Try an oat bar with a difference - our version is flavoured with coconut and has a soft and spicy ginger topping

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 45m

Yield Cuts into 16 squares

Number Of Ingredients 12

250g butter , plus extra for the tin
200g light muscovado sugar
5 tbsp golden syrup
200g porridge oat
100g whole oats
140g plain flour
50g desiccated coconut
175g butter
200g icing sugar
4 tbsp golden syrup
2 tbsp ground ginger
few chunks crystallised ginger , diced

Steps:

  • Heat oven to 200C/180C fan/gas 6. Butter and line a 20-21cm square baking tin with baking parchment. Gently melt together the butter, sugar and syrup in a large pan. Tip in the oats, flour and coconut, and mix well. Press the mixture into the tin to flatten evenly. Bake for 30 mins until golden and crisping.
  • To make the icing, put the butter, icing sugar, syrup and ground ginger in a small pan and heat gently, stirring, until all melted together. Pour straight over the flapjacks, scatter with the diced ginger and cool in the tin.

Nutrition Facts : Calories 502 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

CHOCOLATE FLAPJACKS



Chocolate flapjacks image

Lovely for a lunchbox treat, these flapjacks have plenty of slow-burning carbs to keep you going through the afternoon

Provided by Good Food team

Categories     Afternoon tea, Snack, Treat

Time 1h15m

Yield Cuts into 8 bars

Number Of Ingredients 4

50g butter
50g clear honey
½ quantity honey crunch granola (see 'Goes well with')
100g plain chocolate , half chopped into small chunks, half melted

Steps:

  • First make the Honey crunch granola with almonds & apricots (see 'Goes well with'). You'll need half the granola for this recipe.
  • Heat oven to 190C/170C fan/gas 5 and line a baking tin (15 x 20cm, or 18cm square) with baking parchment. Melt the butter and honey together in a large pan. Stir in the granola and chocolate chunks, making sure they are all well coated.
  • Tip the flapjack mix into the tin and press down very firmly (a potato masher is a good tool to use here). Cover with foil or more baking parchment, then bake for 25-30 mins. Leave to cool in the tin, then drizzle over the melted chocolate. Once set, cut into 8 portions. Can be stored in an airtight container for 3 days.

Nutrition Facts : Calories 315 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.12 milligram of sodium

CHOCOLATE COVERED FLAPJACKS



Chocolate Covered Flapjacks image

Lovely flapjacks :)

Provided by Old-fashioned Vicki

Time 1h

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Preheat oven to Gas 3 and line the tin will be using with grease proof or baking paper.
  • Melt the butter, then add and melt in the golden syrup and sugar in a pan together at a low heat.
  • Once all is dissolved to a smooth mixture, remove the pan from the heat and slowly stir in the porridge oats bit by bit (add extra oats if the mixture is too gooey).
  • Pack the mixture into the baking tin (or tins) and push down slightly. Bake for 30 minutes or until slightly browning on top.
  • Once cooked remove from oven and leave to cool for 10 minutes.
  • While theose are cooling melt the chocolate down on a low heat or by using the water bowl melting method. Then spread the melted chocolate over the top of the flapjacks, and leave to solidify and cool down.
  • When cool divide into bars or square as preferred and enjoy :).

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