Ginger Flapjacks
By Chelsea SugarPage views: 9527
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1 review
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Difficulty Easy
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Prep time 15 mins
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Cooking time 20 mins
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Serves
12
50g butter
1 Tbsp Chelsea Golden Syrup
1/2 cup Chelsea Dark Cane Sugar
1 1/4 cups rolled oats
1 tsp ground ginger
Preheat oven to 180°C. Line the base of a 20 x 21 cm cake tin with baking paper and grease the sides well.
Place butter, Chelsea Golden Syrup and Chelsea Dark Cane Sugar in a medium saucepan and stir over a gentle heat until the butter has melted. Add the rolled oats and ground ginger. Stir to combine well.
Pour into the prepared tin and bake 20 – 25 minutes until dark golden brown. Remove from the oven and score the surface into wedges. Cool for 10 minutes before turning out and cooling the wedges completely on a wire rack.
This recipie is missing an ingredient, probably flour, as it did not fill the tin, and fell apart after baking. It tasted nice but was more of a crumble topping than a slice
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