This weekend has been a good ‘un for kitchen exploits. After a hard week at the grindstone, there’s nothing sweeter than sitting down to two blissful days of absolutely no-work-at-all. The journey back home involved tearing down the motorways in a rather fast-and-furious fashion, but it wasn’t long before I was at my usual place in the kitchen whipping up a batch of flapjacks.
I’ve been really enjoying the rather adult combination that is crystallised stem ginger, and dark chocolate. However, I’ve only tried these in biscuits, but I knew that they would probably work just as well in flapjack form too. It’s the same as my usual flapjack recipe but I’ve flung in a generous handful of crystallised stem ginger, and drizzled the top with dark chocolate. The chocolate and ginger counteract the inherent sweet-butteriness beautifully.
I made a bit of a mess when it came to drizzling the chocolate on top. Drizzle with chocolate when the flapjacks are cold, with a teaspoon, and cover small sections at a time. If you are impatient for them to set, they can rest a spell in the freezer which works nicely.
- 250g salted butter
- 100g brown sugar
- 200g golden syrup
- 250g rolled oats
- 75g plain flour
- 75g chopped crystallised ginger
- 75g dark chocolate, melted
Preheat the oven to 180˚C and line a square baking tin with baking paper. Put the butter, sugar and syrup into a big saucepan and gently heat until it’s melted together in a glorious gloop. Stir in the oats, flour and ginger then press firmly into the tin and bake for around 20 minutes until the edges have become golden. It looks soft, but solidifies as it cools down. Leave it to go cold – a true test of willpower. Drizzle with melted chocolate. Then cut into squares and enjoy!
You can see that the corner piece has mysteriously gone missing. Nom.