These gingerbread flapjacks combine the chewy, oaty goodness of a traditional flapjack with the warm, spiced flavour of classic gingerbread.
They’re incredibly easy to make, richly flavoured, and perfect for the colder months when you're after something comforting with a bit of festive flair.
The mixture of golden syrup, black treacle and soft brown sugar gives these flapjacks a deep, caramel-like sweetness with a slight bitter edge that balances beautifully with the fiery ginger.
The syrup also adds to the chewiness, of course, while vanilla brings a mellow warmth in the background.
The syrup and sugar is combined with butter and melted gently in the microwave, giving a buttery syrup base that binds the oats together perfectly.
A little plain flour and baking powder help the flapjacks hold their shape without becoming too dense.
The result is a bake that’s firm at the edges, soft in the middle, and packed with ginger flavour throughout.
You can tweak the spice levels to suit your taste if you like.
If you're not a fan of a strong ginger taste, add half the ginger and give the mixture a taste before deciding whether to add the rest. Likewise if you love fiery ginger, you can taste and add more to your liking.
A little cinnamon or nutmeg can be added for extra depth.
Or if you want a bit of texture contrast, stir in a handful of chopped stem ginger, dried fruit, or nuts before baking.
Once baked and cooled, these gingerbread flapjacks slice neatly into generous squares, perfect for lunchboxes, snack tins, or gifting.
They’ll keep well in an airtight container for several days and actually improve in flavour over time as the spices develop.
Serve with a cup of tea or coffee, or wrap in parchment or wax cloth and take with you on a walk. They’re homely, satisfying, and just a little bit festive, a lovely way to bring seasonal spice into a familiar, everyday treat.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 125 g (4.4 oz) salted butter plus extra for the tin
- 125 g (4.4 oz) soft light brown sugar
- 75 g (2.6 oz) golden syrup
- 50 g (1.8 oz) black treacle (molasses)
- 1 tsp vanilla extract
- 450 g (15.9 oz) rolled oats
- 3 tbsp plain flour (all purpose flour)
- 1 tsp baking powder
- 3 tsp ground ginger
Equipment
- Mixing bowl
- 20x20 cm (8x8 inch) straight-sided tin
Instructions
Grease a 20 x 20cm baking tin and line the base with baking paper.
Preheat the oven to 200C (180C fan).
Put the butter, sugar, golden syrup, black treacle (molasses) and vanilla extract in a large microwave safe bowl.
Microwave for 30 seconds, stir and repeat until the grains of sugar have pretty much dissolved into the syrup.
Add the oats, flour, baking powder and ground ginger.
Stir to coat evenly.
Tip the oat mixture into the lined tin and press to level off.
Bake the flapjacks in the centre of your preheated oven for 20 mins until golden brown.
Run a cutlery knife along the inside edges of the flapjack, then place the tin on a cooling rack to cool completely.
Once cool, turn out on a board and cut into 9 pieces in a 3 x 3 pattern.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Gingerbread Flapjack recipe
Gingerbread Flapjack Recipe
Ingredients
- 125 g (4.4 oz) salted butter plus extra for the tin
- 125 g (4.4 oz) soft light brown sugar
- 75 g (2.6 oz) golden syrup
- 50 g (1.8 oz) black treacle (molasses)
- 1 tsp vanilla extract
- 450 g (15.9 oz) rolled oats
- 3 tbsp plain flour (all purpose flour)
- 1 tsp baking powder
- 3 tsp ground ginger
Equipment
- Mixing bowl
- 20x20 cm (8x8 inch) straight-sided tin
Instructions
- Grease a 20 x 20cm baking tin and line the base with baking paper.
- Preheat the oven to 200C (180C fan).
- Put the butter, sugar, golden syrup, black treacle (molasses) and vanilla extract in a large microwave safe bowl.
- Microwave for 30 seconds, stir and repeat until the grains of sugar have pretty much dissolved into the syrup.
- Add the oats, flour, baking powder and ground ginger and stir to coat evenly.
- Tip the oat mixture into the lined tin and press to level off.
- Bake the flapjacks in the centre of your preheated oven for 20 mins until golden brown.
- Run a cutlery knife and the inside edges of the flapjack, then place the tin on a cooling rack to cool completely.
- Once cool, turn out on a board and cut into 9 pieces in a 3 x 3 pattern.
Nutrition
More ginger recipes to try
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