Ginger Flapjack

I’m not sure where from, but I came down with a bad case of sadness over the weekend. It was so sudden in onset and so unexpected that it really was like catching a cold – fine in the morning, lacrymose and mournful by the afternoon, really wretched and horrible 24 hours later. Lacking a Lemsip for self-indulgent moping, I baked these instead. I feel better now.

Ginger Flapjack



Makes 12


  • 125g butter
  • 125g muscovado sugar
  • 5 tbsps golden syrup
  • Splash vanilla essence
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 200g porridge oats – I used the ‘jumbo’ ones for a change
  • 100g sultanas


  1. Pre-heat oven to 190.
  2. Melt the butter, sugar and golden syrup together in a saucepan over a low heat.
  3. Grease a 22cm square cake tin – I used the one usually employed for Rocky Road.
  4. When the butter has melted and the sugar no longer in giant rock-hard lumps, stir in the vanilla, ginger, cinnamon, oats and sultanas.
  5. Stir mightily – it will be a bit like mixing concrete.
  6. Deposit the resulting mass into the tray and press down firmly with a spoon.
  7. Bake for 20 minutes.
  8. Allow to cool for 5 minutes, then score into 12 pieces. Cool completely and refrigerate overnight.
  9. Use any implements to hand to pry the chilled slices out of the tray. Come to regret using a non-stick tray!
A collection of oats

A collection of oats

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