Ginger and Coconut Flapjack Recipe
Flapjacks have always been a bit of an enigma for me. They are either crumbly and only useful for sprinkling on top of yoghurt or they are rock hard and you could build a wall with them. But finally, after quite the search, I have found the flapjack to end all flapjacks and these super tasty Ginger and Coconut Flapjacks are those.
When I looked in the diary to see what landmarks were coming up this week, I completely missed the Queens 90th birthday and focussed on St George’s Day on Saturday. With that in mind, I wanted to bake something British and flapjacks sprang to mind. After scones that is, but I didn’t fancy making scones and this is called Lucy Loves after all. Flapjack is delicious and the perfect treat when you are flagging mid afternoon. And just going back to our dear Queen, I am certain she would bloody love a piece of my Ginger and Coconut Flapjack on her birthday. Rest assured if there were even a crumb of this left, I would have posted it to her. I meddled with a recipe from my old favourite Cakes, Biscuit and Breads book for this version.
These are the perfect mix of soft, chewy and crisp. The middle is tender and the edges are sticky and toffee like. The ginger and coconut elements add a tiny, warming spicy flavour and sweetness and give this flapjack a new taste. I like to imagine, as flapjack is oat based, it’s a healthy option, so let’s just carry on thinking that *it’s not*. This Ginger and Coconut Flapjack will definitely get you through low moments of an afternoon, that terrible lull between 4pm and supper when I could eat anything that crosses my path. This can be in and out of the oven in under 30 minutes, so if you feel like a bit of British this week, Ginger and Coconut Flapjack is the way forward.
Here’s the ingredients list for this tasty combination. I used crystallised ginger for this as I couldn’t find my jar of stem ginger in the back of the cupboard, either works well though.
Flapjacks are not rocket science, just a bit of melting and stirring. Make a start by pre heating the oven to 160 degrees fan assisted and lining a 20cm x 20cm square tin. Then take a large bowl and add the butter and unctuous golden syrup.
Throw in the soft brown sugar then microwave or heat in a small pan until the mixture is melted and toffee like.
Stir in the ground ginger then add the oats to the lovely, sticky mixture.
Next into the bowl stir through the coconut and your finely chopped crystallised or stem ginger. Try not to eat too much of this straight from the bowl, it’s so tasty and sweet and delicious.
Don’t let my huge ugly hand put you off this brilliant recipe.
Give this a good stir then press into your lined tin. Ignore the fact my tin is bigger, I doubled the recipe as my family *I am* are greedy.
Bake this traditional beauty for 20 to 25 minutes or until golden brown, crisping at the edges while still soft-ish in the middle.
Pop the tray somewhere cool to cool for 5 minutes before cutting into slices. Leave in the tray until fully cold before moving to an air tight tin, where, it will optimistically keep for a week.
Sticky, golden, sweet and buttery. This is such a tasty traditional British treat.
This is such a simple, unpretentious treat, but a great one to have in your baking repertoire. It’s a brilliant emergency bake should the Queen pop in unannounced or if you wanted to whip up an oaty slice as a welcome home from work or school. St George’s Day is a great excuse to celebrate all things British, so take 30 minutes out of your busy schedule for these Ginger and Coconut Flapjacks this weekend.
Ginger and Coconut Flapjack Recipe
Makes 8 bar style pieces or 16 smaller squares
You will need a large bowl and a 20cm x 20cm square tin, lined
2 tablespoons golden syrup
225g rolled oats
1 heaped teaspoon ground ginger
2 balls of stem ginger or 2 pieces of crystallised ginger, chopped
110g soft brown sugar
30g desiccated coconut
Pre heat your oven to 160 degrees fan assisted and line your baking tin.
In a large bowl add the butter, golden syrup and soft brown sugar. Microwave for around a minute and a half or until the butter has melted and syrup warmed. This can also be done in a saucepan if you don’t have a microwave.
Stir this mixture well then add the ground ginger. Mix in the oats, coconut and chopped stem or crystallised ginger, ensure everything is well coated then tip into your lined tray and flatten and level the mixture with the back of a spoon. Put into the pre heated oven for 20 to 25 minutes or until golden brown, set and crisping at the edges. Remove from the oven and leave to cool for five minutes before cutting into squares. Leave to cool completely before storing in an airtight tin for up to a week.