This Mary Berry Ginger Flapjacks recipe is a chewy and golden recipe, which is made with hearty porridge oats and fiery stem ginger. It’s the ultimate British teatime treat, a classic, foolproof bake ready in about 45 minutes.
Mary Berry Ginger Flapjacks Ingredients
A classic combination for a truly traditional and chewy oat bar.
- 175g (6oz) butter
- 175g (6oz) demerara sugar
- 175g (6oz) golden syrup
- 350g (12oz) porridge oats
- 50g (2oz) self-raising flour
- 2 teaspoons ground ginger
- 4 balls of stem ginger in syrup, finely chopped
How To Make Mary Berry Ginger Flapjacks
A step-by-step guide to this wonderfully simple and chewy British classic.
- Prep the Oven and Pan: Preheat your oven to 160°C (140°C Fan/Gas Mark 3). Grease a 23 x 30cm (9 x 12 inch) rectangular baking tin and line it with baking parchment.
- Melt the Base: In a large saucepan, gently melt the butter, demerara sugar, and golden syrup over a low heat, stirring until the sugar has dissolved.
- Combine the Mixture: Remove the pan from the heat. Stir in the porridge oats, self-raising flour, ground ginger, and the finely chopped stem ginger. Mix everything together until it is thoroughly combined.
- Press and Bake: Spoon the mixture into the prepared baking tin. Use the back of a spoon to spread it out and press it down very firmly and evenly. Bake for 30-35 minutes, or until the flapjack is a rich golden brown all over.
- Score and Cool: Leave the flapjack to cool in the tin for about 10 minutes. While it is still warm, use a sharp knife to score it into squares or bars. Let it cool completely in the tin before breaking it into portions.
Recipe Tips
For the most perfectly chewy ginger flapjacks.
- How do I get chewy flapjacks, not crispy ones? The secret is to not overbake them and to press the mixture down very firmly in the tin. Pull them from the oven when they are a uniform golden brown. They will be soft when hot but will firm up into a perfect chewy texture as they cool.
- What is stem ginger? Stem ginger consists of young ginger root that has been peeled and preserved in a sugary syrup. It’s tender, sweet, and spicy, and provides a wonderful, fiery, chewy texture that is the secret to a truly great ginger flapjack.
- Can I make these without stem ginger? Yes, but the flavour and texture will be different. If you don’t have stem ginger, you can increase the amount of ground ginger to 3 teaspoons for a good flavour, but you will miss out on the lovely chewy ginger pieces.
- Why did my flapjacks fall apart? This usually happens for one of two reasons: the mixture wasn’t pressed down firmly enough in the tin before baking, or you tried to cut and remove it from the tin while it was still too hot. Allowing it to cool completely in the tin is a crucial step that allows the sugars to set and hold the flapjack together.
What To Serve With Ginger Flapjacks
Classic accompaniments for this perfect teatime treat.
These chewy, buttery flapjacks are a perfect afternoon pick-me-up. They are fantastic served:
- On their own, with a hot cup of tea or coffee
- As a lunchbox treat for kids and adults alike
- Warmed slightly with a dollop of clotted cream or a scoop of vanilla ice cream for a simple dessert
How To Store Ginger Flapjacks
Keeping your oat bars fresh and chewy.
- Room Temperature: Once completely cooled and cut into bars, store the flapjacks in an airtight tin or container at room temperature. They will stay fresh and chewy for up to a week.
Mary Berry Ginger Flapjacks Nutrition Facts
An estimated guide per flapjack.
- Calories: 220 kcal
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 10 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Porridge oats (or rolled oats) are finer and will create a more classic, dense, and chewy flapjack. Jumbo oats are whole rolled oats that will result in a looser, more textured flapjack. Porridge oats are recommended for this recipe.
Yes, about 50g of sultanas or finely chopped dried apricots would be a delicious addition. Stir them in along with the oats.
This can happen if the butter was too hot when you mixed in the oats, or if the ratio of wet to dry ingredients is off. Make sure your butter, sugar, and syrup are just melted and dissolved, not boiling hot.
Try More Recipes:
- Mary Berry Lemon Curd Recipe
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Cauliflower Cheese Recipe
Mary Berry Ginger Flapjacks Recipe
Description
A classic British oat bar from Mary Berry, these chewy and buttery flapjacks are packed with the warm, fiery spice of both ground and stem ginger for the ultimate teatime treat.
Ingredients
Instructions
- Preheat oven to 160°C (140°C Fan). Grease and line a 23 x 30cm (9 x 12 inch) baking tin.
- In a large saucepan over low heat, gently melt the butter, demerara sugar, and golden syrup together, stirring until the sugar has dissolved.
- Remove from the heat. Stir in the porridge oats, flour, ground ginger, and finely chopped stem ginger.
- Spoon the mixture into the prepared tin and press it down very firmly with the back of a spoon to create an even, compact layer.
- Bake for 30-35 minutes, until rich golden brown.
- Let the flapjack cool in the tin for 10 minutes, then score it into 16 bars with a sharp knife.
- Allow it to cool completely in the tin before breaking apart and serving.
Notes
- Pressing the mixture down very firmly in the tin is the secret to a flapjack that holds together perfectly.
- Scoring the flapjack while it is still warm makes it much easier to cut neatly once it has cooled and hardened.
- Do not overbake the flapjack, as this will make it hard and crunchy rather than soft and chewy.
- The stem ginger provides a wonderful chewy texture and a fiery ginger kick.
