Ginger Flapjacks
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 130 g butter, or mararine (or half / half)
- 130 g suar, brown, finely round
- 4 tablespoon syrup, (golden syrup or candied ginger, maple syrup, alternatively also honey)
- 1 piece (s) ginger, fresh (about the size a thumb) or -2 tablespoons finely chopped candied
- 250 g oat flakes, (fine)
- 1 wheat flour
Print Recipe
Pin Recipe Instructions
- In a saucepan, melt the butter / margarine (I use half-half, because although I normally never cook and bake with margarine, the pure butter taste would be too intense for me) with the syrup and sugar on a low flame (do not cook !! ). Cut the fresh ginger into very small (approx. 1 mm) cubes or finely chop and add the candied ginger. Stir in the oat flakes - and optionally also 1-2 tablespoons wheat flour for better binding.
- Spread on a small (approx. 30 cm) baking sheet lined with baking paper and bake on the middle rack for 20-30 minutes at 180-190 ° (if in doubt, shorter, if too brown, they will be hard).
- Don`t be alarmed: they seem to simmer rather than bake in the oven and are almost liquid due to the caramelized sugar when they are removed.
- After 5 (up to max. 10!) Minutes, cut into 3 cm squares (this is best done with the pizza cutter).
- Then let cool down completely and store in a tin can. They hold up very well for at least 4 weeks.
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