This easy flapjack recipe is chewy in the center, crisp around the edges, and full of warm ginger flavor. The mix of oats, coconut, and stem ginger makes every bite cozy and sweet. Perfect for a snack, dessert, or to pack in lunchboxes.

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Ingredients Needed:

225 g (2 sticks) vegan block butter
225 g (1 cup + 2 tbsp) demerara sugar
75 g (3 oz) golden syrup
250 g (3 cups) porridge oats
50 g (⅔ cup) unsweetened desiccated coconut
2 teaspoons ground ginger
3 balls of stem ginger finely

How To Make Ginger Flapjacks Recipe?

Preheat the oven: set it to 160°C or 325°F. Line a 20x30cm baking tin with greaseproof paper.
Melt the base mixture: in a saucepan, gently melt the vegan butter with demerara sugar and golden syrup. Stir now and then until everything blends smoothly.
Add dry ingredients: remove from heat. Stir in the oats, coconut, ground ginger, and chopped stem ginger. Mix until it’s evenly coated.
Press into the tin: pour the mixture into your lined tin, spreading it out and pressing it down firmly with the back of a spoon.
Bake to your liking: place in the oven and bake for 20 to 35 minutes. For softer, chewy bars, go with less time. For crispier edges, leave them in longer. 30 minutes gives a nice balance.
Cool and slice: once baked, let it cool for 10 minutes in the tin. Then slice into bars or squares while still warm. Leave in the tin until fully cooled before removing.

Recipe Tips:

Use vegan block butter, not spread: spreads have more water and can make the flapjacks too soft or greasy. Block butter gives the right texture.
Chop stem ginger finely: small pieces mix better and give even flavor in every bite without clumps.
Press the mixture down firmly: this helps the flapjacks hold together and not crumble when sliced.
Don’t overbake: keep an eye on the color. They should be golden, not too dark. Overbaking makes them dry and hard.
Slice while still warm: once they’ve cooled for about 10 minutes, cut them gently. Waiting too long can make them crack when slicing.

How To Store Leftovers?

Refrigerate: First, let the leftover ginger and coconut flapjacks cool completely at room temperature. Once cool, place them in an airtight container and store them in the fridge. They will stay fresh for up to 10 days.
Freeze: After the flapjacks have cooled, wrap each one in parchment paper and place them in a freezer-safe container or bag. Freeze for up to 2 months.

Nutrition Facts:

Calories: 260 kcal
Total Fat: 14 g
Saturated Fat: 9 g
Cholesterol: 0 mg
Sodium: 90 mg
Potassium: 60 mg
Total Carbohydrate: 30 g
Dietary Fiber: 2 g
Sugars: 17 g
Protein: 3 g

Try More Mary Berry Recipes:

Mary Berry Mini Christmas Cakes Recipe
Mary Berry Almond Snowballs Recipe

Mary Berry Ginger Flapjacks Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

260

kcal

Ingredients

225 g (2 sticks) vegan block butter
225 g (1 cup + 2 tbsp) demerara sugar
75 g (3 oz) golden syrup
250 g (3 cups) porridge oats
50 g (⅔ cup) unsweetened desiccated coconut
2 teaspoons ground ginger
3 balls of stem ginger finely

Directions

Preheat the oven: set it to 160°C or 325°F. Line a 20x30cm baking tin with greaseproof paper.
Melt the base mixture: in a saucepan, gently melt the vegan butter with demerara sugar and golden syrup. Stir now and then until everything blends smoothly.
Add dry ingredients: remove from heat. Stir in the oats, coconut, ground ginger, and chopped stem ginger. Mix until it’s evenly coated.
Press into the tin: pour the mixture into your lined tin, spreading it out and pressing it down firmly with the back of a spoon.
Bake to your liking: place in the oven and bake for 20 to 35 minutes. For softer, chewy bars, go with less time. For crispier edges, leave them in longer. 30 minutes gives a nice balance.
Cool and slice: once baked, let it cool for 10 minutes in the tin. Then slice into bars or squares while still warm. Leave in the tin until fully cooled before removing.

Notes

Use vegan block butter, not spread: spreads have more water and can make the flapjacks too soft or greasy. Block butter gives the right texture.
Chop stem ginger finely: small pieces mix better and give even flavor in every bite without clumps.
Press the mixture down firmly: this helps the flapjacks hold together and not crumble when sliced.
Don’t overbake: keep an eye on the color. They should be golden, not too dark. Overbaking makes them dry and hard.
Slice while still warm: once they’ve cooled for about 10 minutes, cut them gently. Waiting too long can make them crack when slicing.