Cherry oat squares with chocolate drizzle
Flapjacks use up storecupboard spares and these chewy, oaty, fruity bars topped with chocolate will always go down a storm
Ginger flapjacks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Cuts into 16 squares
Skip to ingredients
- 250g butterplus extra for the tin
- 200g light muscovado sugar
- 5 tbsp golden syrup
- 200g porridge oat
- 100g whole oats
- 140g plain flour
- 50g desiccated coconut
For the icing
- 175g butter
- 200g icing sugar
- 4 tbsp golden syrup
- 2 tbsp ground ginger
- few chunks crystallised gingerdiced
Nutrition: per square
- kcal502
- fat31g
- saturates19g
- carbs52g
- sugars35g
- fibre3g
- protein4g
- salt0.6glow
Method
step 1
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.
step 2
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.
