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Mary Berry Ginger Flapjacks Recipe

Mary Berry Ginger Flapjacks Recipe

Mary Berry's ginger flapjacks are sticky, chewy, and packed with warming ginger — the most satisfying traybake.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 16 Bars
Course: Side Dish
Cuisine: British
Calories: 230
Ingredients Method Notes

Ingredients
  

  • Flapjacks:
  • 250 g unsalted butter
  • 200 g golden syrup
  • 150 g soft light brown sugar
  • 350 g rolled oats
  • 2 tsp ground ginger
  • ½ tsp mixed spice
  • 100 g stem ginger in syrup drained and finely chopped
  • Pinch of fine salt
  • Chocolate Drizzle Optional:
  • 100 g dark chocolate 70%, melted

Method
 

  1. Preheat oven to 160°C / 140°C fan / Gas 3. Grease and line a 30x20cm tin.
  2. Melt butter, golden syrup, and brown sugar gently in a saucepan over low heat until smooth and combined. Do not boil. Remove from heat.
  3. Add rolled oats, ground ginger, mixed spice, stem ginger, and salt. Stir thoroughly until every oat is coated.
  4. Tip into prepared tin. Press down very firmly and evenly with the base of a flat glass.
  5. Bake 20–25 minutes until edges are deep golden and centre still looks slightly underdone.
  6. Score into bars or squares immediately on removal. Cool completely in tin — at least 1 hour.
  7. Drizzle with melted dark chocolate if using. Set 20 minutes. Cut fully along scored lines.

Notes

Remove from oven while centre still looks slightly underdone — it sets firm on cooling.
Score immediately on removal — cool flapjack shatters when cut.
Press mixture very firmly before baking — loose mixture does not hold together.
Use both ground and stem ginger — each contributes something different.
Let chocolate drizzle set completely before cutting — about 20 minutes.
Stores in an airtight container for up to 5 days. Freezes for up to 3 months.
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