Ginger & Chocolate flapjacks

Chewy, rich, and full of character, these dark chocolate and ginger flapjacks are a bold twist on a classic. Made with golden syrup, brown sugar and oats, they're stirred through with generous chunks of dark chocolate and fiery cubes of candied ginger.

The result? A warming, spiced traybake with pockets of melty chocolate and the perfect balance of sweetness and heat. Drizzle with more melted chocolate to finish and slice into squares for a treat that’s just as good with coffee as it is in lunchboxes.

Great for gifting, picnics, or a little afternoon indulgence.

Ingredients

• 200 g unsalted butter
• 175 g golden syrup
• 400 g porridge oats
• ¼ tsp fine table salt
• 150 g light soft brown sugar
• 125 g Candied Straight Ginger Strips
• 100 g Callebaut Dark Chocolate 811

For the topping

• Q.S. Callebaut Dark Chocolate 811

Method

1. Preheat the oven to 180 °C (160 °C fan) and line a 20 cm square baking tin with greaseproof paper.
2. In a large saucepan, heat the golden syrup, sugar and butter over medium heat. Stir until the sugar dissolves and the butter has melted — do not boil.
3. Remove from the heat and stir in the salt.
4. Cut the candied ginger strips into small cubes.
5. Add the porridge oats, dark chocolate and candied ginger, mixing until evenly coated with the syrup mixture.
6. Transfer the flapjack mixture into the prepared tin.
7. Using an angled spatula or the back of a spoon, press the mixture down firmly until level.
8. Bake for 25 minutes, or until the edges begin to brown.
9. Remove from the oven and cool completely in the tin.
10. Once cool, drizzle melted dark chocolate over the flapjack for a glossy finish.
11. Refrigerate for about 1 hour or until the chocolate has fully set. Remove from the fridge 15 minutes before slicing to prevent cracking. Enjoy!