We ave been on quite a few long car journeys recently, driving to the West Country to look at houses for sale, plus we went down to the coast for a lovely weekend by the sea. On one of our trips I got pretty peckish and so grabbed a cereal bar from the services. Even when I’m hungry I find shop bought flapjacks so disappointing. They are always skinny and sad looking, and often packed full of glucose-fructose and lots of preservatives. Boo.
So I thought I’d cook up a batch of these homemade ginger fruit flapjacks for our next trip. OK, so yes these are by no means healthy with lots of butter and sugar and golden syrup in them, but they taste amazing and not like cardboard (win)! Also the oats slow down the release of sugar, so they give you lots of energy and fill you up. Just what you need for a day trip!
These flapjacks are spiced with cinnamon and ginger as well, giving them a nice kick, no flavourless cardboard cereal bars here! In addition I also added loads of dried fruit – raisins, currants, chopped dried apricots plus some glace ginger pieces as well. (If you couldn’t already tell from the volume of ginger recipes found at Coriander Queen, I just love the stuff! I got ginger cookies, ginger cake, gingerbread, ginger and lemon drink…)
So in conclusion my flapjacks are super tasty, full of fruit, and they are soft in the middle with a crunchy edge. The exact opposite of a shop bought cereal bar!
Ginger fruit flapjacks are great as they will keep for days, just store them in an airtight container. Perfect for long car journeys, weekends away, camping, cycling trips…or just a lazy weekday snack!
Looking for more flapjack inspiration?
Try these Pineapple, Banana and Chocolate Flapjacks by Tinned Tomatoes. These no bake fruit and nut bars by Citrus Spice, or these yummy banana and blueberry granola bars by Rough Measures and take a look at Anne’s Kitchen for some fruity banana breakfast bars. Last but definitely not least is this delicious date flapjack recipe from Hedgecombers!
- 2 Heaped Teaspoons of Golden Syrup
- 140g Unsalted Butter
- 115g Caster Sugar
- 115g Plain Flour
- 150g Rolled Oats
- 2 Heaped Teaspoons of Ground Ginger
- 1 Teaspoon of Ground Cinnamon
- ½ Teaspoon of Bicarbonate of Soda
- Handful of raisins
- Handful of Currants
- 6 Dried Apricots, Chopped
- Preheat the oven to 160'C.
- Grease and line a small deep sided baking tray with baking paper.
- Place a medium saucepan on the hob over a medium heat. Add the golden syrup, caster sugar and butter. Mix together and gently melt.
- Once melted together, remove the pan from the heat.
- Stir in the plain flour, ground ginger, ground cinnamon and oats until combined.
- Put the bicarbonate of soda into a small dish and add a tablespoon of hot water, stir until dissolved and add to the bowl.
- Tip the Raisins, Currants and Chopped Apricots. into the bowl and mix.
- Tip into the baking tin, using a wooden spoon to push the mixture into the corners and flatten the top.
- Place in the middle of the oven for about 15 - 20 minutes or until golden brown on top.
- Leave in the tray until cool. (It will firm up as it cools)
- Once cooled divide into slices and transfer to an airtight box or bag to store.