Sticky Ginger Flapjacks…

Some recommended items from our kitchen for making our flapjacks…

  • Small baking tray ideal for all our flapjack recipes. (I use 2 of these).
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • Cheese grater with varying graters, we use the small grater for our flapjacks so the carrot is nice and fine.
  • Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.

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Sticky Ginger Flapjacks

Serves 3

  • 135g Jordans no added sugar Muesli – 3 x HexB or 22.5 syns
  • ½ teaspoon ground mixed spice
  • ½ teaspoon ground cinnamon
  • Finely grated small carrot
  • 1 tablespoon black treacle – 2 syns
  • 25g stem ginger – 3.5 syns
  • 25g soft prunes – 2 syns
  • 25g low fat butter – 4.5 syns (syns vary so check your own brand)
  1. Preheat oven to 180°C and line a baking tray with grease-proof paper.
  2. Mix the dry ingredients together.
  3. Add the carrot and mix well.
  4. Melt the butter on a low heat with the treacle and set aside.
  5. Pulse the ginger and prunes in a blender until a paste forms, stir into the melted butter and treacle and give a good mix.
  6. Add the dry ingredients and stir until everything is combined.
  7. Spread out on the baking tray about an inch thick.
  8. Bake in the oven for 30-35 minutes
  9. Allow to cool and then place in the fridge to set.
  10. Cut into equal pieces so you get 3 portions.
  11. Each portion serves 1 person for 1 HexB & 4 syns.