Mary Berry Ginger Flapjacks​ Recipe

These chewy Mary Berry Ginger Flapjacks Recipe is made with simple rolled oats, golden syrup, demerara sugar, warming ground ginger, and sweet stem ginger. The result is a wonderfully buttery and spicy oat bar with a satisfyingly soft texture and a gentle warmth. It’s the perfect teatime treat or lunchbox filler, ideal for a cool autumn day, and this easy recipe makes about 12 delicious flapjacks.

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Mary Berry Ginger Flapjacks Recipe Ingredients

• 150g (2/3 cup) unsalted butter
• 150g (3/4 cup packed) demerara sugar
• 4 tbsp golden syrup
• 250g (2 1/2 cups) rolled oats (porridge oats)
• 2 tsp ground ginger
• 4 balls of stem ginger in syrup, finely chopped

How To Make Mary Berry Ginger Flapjacks Recipe

1. Preheat and prepare the tin: Preheat your oven to 320°F (160°C). Grease a 9×7 inch (23x18cm) rectangular baking tin and line the base and sides with baking parchment.
2. Melt the wet ingredients: In a medium saucepan, gently heat the butter, demerara sugar, and golden syrup over a low heat. Stir occasionally until the butter has melted and the sugar has completely dissolved. Do not let the mixture boil.
3. Combine with dry ingredients: Remove the saucepan from the heat. Add the rolled oats, ground ginger, and finely chopped stem ginger to the pan. Stir everything together with a wooden spoon until the oats are thoroughly coated in the syrup mixture.
4. Press and bake: Spoon the oat mixture into your prepared baking tin. Spread it out evenly and press it down very firmly with the back of a spoon. This is key to ensuring the flapjacks do not crumble. Bake on the middle shelf of the preheated oven for 30-35 minutes, or until golden brown around the edges.
5. Score and cool: Remove the tin from the oven and let it cool for about 10 minutes. While the flapjack is still warm, use a sharp knife to score it into 12 rectangular bars. Leave the flapjack in the tin to cool completely before breaking it into individual bars.

Recipe Tips

• Press Firmly: The most important step for flapjacks that hold together is to press the oat mixture down very firmly and evenly in the tin before baking. This compacts the oats and helps them bind together as they cook.
• Don’t Overbake: For a classic chewy texture, take the flapjacks out of the oven when they are golden at the edges but still feel slightly soft in the centre. They will firm up as they cool. Overbaking will result in a hard, crunchy flapjack.
• Score While Warm: Cutting the flapjacks while they are still warm is much easier and prevents the whole slab from cracking and crumbling. Once cooled, you can easily snap them along the scored lines.
• Use Golden Syrup: For that authentic British flapjack flavour and chewiness, use golden syrup. It has a unique buttery taste that other syrups like corn syrup or maple syrup cannot replicate.

What To Serve Ginger Flapjacks

These spicy ginger flapjacks are delicious just as they are, served with a hot cup of tea or coffee for a perfect afternoon pick-me-up. For a simple and comforting dessert, you can serve a warm flapjack with a scoop of creamy vanilla ice cream or a generous spoonful of warm custard. They are also sturdy enough to be packed in lunchboxes or taken on picnics.

How To Store Ginger Flapjacks Leftovers

• Refrigerate: There is no need to refrigerate flapjacks. Store them in an airtight container at room temperature. They will stay fresh and chewy for up to 5 days. Placing a piece of baking parchment between layers will prevent them from sticking together.
• Freeze: Flapjacks freeze very well. You can freeze the entire slab or individual bars. Wrap them well in plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Thaw at room temperature for a few hours before enjoying.

Mary Berry Ginger Flapjacks Recipe Nutrition Facts

• Calories: 255 kcal
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 10mg
• Total Carbohydrate: 35g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 3g

Frequently Asked Questions

• Why are my flapjacks falling apart? Flapjacks usually become crumbly if the mixture wasn’t pressed down firmly enough in the tin before baking. Another reason could be that the ratio of wet to dry ingredients was slightly off. Make sure you use the exact measurements provided.
• Can I use other types of oats? It’s best to use rolled oats (often called porridge oats). Instant oats are too fine and can result in a pasty texture, while jumbo oats may not absorb the syrup mixture as well, leading to a crumblier flapjack.
• What is stem ginger? Stem ginger is young ginger root that has been peeled and preserved in a sugar syrup. It has a tender texture and a sweet, pungent flavour that is less fiery than fresh ginger. It’s a classic ingredient in British baking.
• Can I add other ingredients to this recipe? Yes, this recipe is a great base. For extra texture and flavour, you could add a handful of sultanas or chopped dried apricots along with the oats. A drizzle of melted dark chocolate over the top once cooled would also be a delicious addition.

Try More Recipes:

• Mary Berry Butternut Squash Soup​ Recipe
• Mary Berry​ Coronation Chicken Recipe
• Mary Berry Slow Roast Lamb Shoulder With Potatoes​