Chocolate covered ginger flapjacks
Ingredients
350g rolled oats
4 generous tablespoons golden syrup
200g butter
100g wholemeal plain flour
3 bulbs of ginger (chopped small) and…
2 tbsp syrup from a jar of ginger in syrup
100g pecans – chopped
100g sultanas
100g soft prunes
Zest and juice of 1 lemon
200g milk or dark chocolate- for the topping
Method
If not using an Aga then pre heat your oven to 180C/gas 4
- Put the chocolate in a bowl at the back of the Aga to melt
- In a large pan melt the butter, syrups and zest of lemon
- Chop the walnuts, prunes and ginger bulbs and add to the melted butter…removing from heat
- Add the oats and flour and the juice of lemon and stir until all oats are covered and the mixture is combined
- Pour the flapjack mixture into a half size lined roasting tin or roulade tray and place the grid shelf on the floor of the baking oven (3/4/5 oven Aga) with your tin on top and bake for 20 mins or until golden brown
- 2 oven Aga, place grid shelf on floor of roasting oven with cold plain shelf on the second set of runners above and bake for about 18 mins
- Remove from the oven when cooked and allow to cool in the tin for 10-20 minutes before pouring over the melted chocolate (I made squiggles but you can make it a smooth coating)
- After 10 minutes score the top of the chocolate making it easier to cut when completely cooled.
