Monday, 20 January 2014

Ginger Flapjacks

Recipe base from BBC Good Food (LINK)

I followed the advice of the comments and reduced the butter to 250g, and opted not to use the topping, so I added all the crystallised ginger and ground ginger to the base mix itself, which made them quite spicy, but not horribly so.

What I did do was bake the flapjacks in a rather large roasting tin for 20 minutes - this made them rather hard and biscuity, so should I do them again, I will use my smaller roasting tin to keep them chewy rather than crunchy.

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