Ginger and White Chocolate Flapjacks

Makes 16

I love a flap jack. A real crowd pleaser plus it’s an easy bake with kids. Very portable (hello lunchbox ideas!) and adaptable. Need it gluten-free, simple. Need it dairy-free or vegan, an easy swap and you’ve got the perfect bake.

The combination of ginger and white chocolate here is a winner. Enjoy!

Ingredients:

165g butter/vegan butter

125g soft light brown sugar

60g golden syrup

Pinch of salt (leave out if butter is salted)

250g porridge oats (gluten-free if required)

100g chopped glacé ginger 

50g white chocolate, melted (dairy free if required)

Step 1: Line a 9×9 inch tin with baking parchment. Preheat your oven to 180c (fan). 

Step 2: Measure the butter, sugar, syrup and salt into a small saucepan. Place on a medium-low heat and stir occasionally until the butter has melted and everything is combined when stirred. Stir through the glacé ginger.

Step 3: Measure the oats into a large bowl and carefully add the molten mixture (avoid getting this on your skin as it will burn). Stir everything together.

Step 4: Pour into your lined tin, use the back of the spoon to delicately spread the mix into all the corners and level out the mix. Don’t press too hard.

Step 5: Bake in the oven for 20 minutes. Remove from the oven and allow to cool completely. Once cool, cut into 16 squares. Then drizzle (you can use a piping bag if if you like) the white chocolate over the top and allow to set. Break into the 16 cut pieces. Store in an airtight container.