Saturday, 5 December 2009

Treacle and ginger flapjack

I've been on a bit of a spice kick lately - it started with this parkin, and continued with this lovely cinnamon apple cake and a couple of other as yet unblogged about items. I was still craving warming spices and ginger in particular and my sweet tooth wanted not just simple sweetness, but depth and richness too. So treacle and ginger flapjack fitted my desires perfectly. This was so easy to throw together, but then flapjack always is! Melt the ingredients together, add oats, put into lined tin and bake.

I was really pleased with the way these came out - buttery and chewy with a hint of treacle. Biting into a nugget of crystallised stem ginger was delicious, I really, really love crystallised stem ginger!!! Colleagues were pleased too, at least there was very little left by the end of the day, which is always a good sign!

The recipe I used is the same as last time, except that I used half and half black treacle and golden syrup and used 100g chopped crystallised stem ginger instead of chocolate.

Ingredients
175g butter
120g light brown soft sugar
100g golden syrup
100g black treacle
350g rolled oats
100g chopped crystallised stem ginger (although you could add more if you want to!)

Method
- Preheat the oven to 180C/Gas 4. Grease and line an 8" x 12" (20 x 30 cm) baking tin. Please use parchment paper, greaseproof paper may well stick to your delicious flapjacks rendering them sadly inedible (I speak from experience - not mine, but J's!!!).
- Melt the butter, sugar, treacle and syrup over a low heat.
- When melted add the oats and mix well until everything is coated.
- Add the chopped ginger and mix briefly to distribute the ginger.
- Spoon into the prepared tin and roughly level out. Place in the preheated oven and cook for 30 minutes until deliciously light golden brown.
- Mark into pieces while still warm (this is much easier than waiting until they are completely cold - believe me!) and allow to cool completely in the tin.
- Store in an airtight container. They should keep for a few days. Unless you just can't resist them, which may well be the case!

6 comments:

The Caked Crusader said...

I adore flapjacks - these look amazing. I agree - it's definitely 'spicy' weather at the moment!

Jacqueline said...

Mmmmmmm, gorgeous!

Katie said...

Looks delicious and I love the idea of adding treacle to give that Christmas feel

Antonia said...

These sound completely delicious! I adore flapjacks and this spicy twist would be just up my street.

Johanna said...

yum - I love flapjacks and treacle - I have never been into stem ginger but I think I am coming around to using it - maybe I could add some chocolate to encourage me

Anonymous said...

making these for my hubby with my boys. exciting! i love treacle x

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