When you buy pre-made cakes from the supermarket you typically pay £2-£4 for about 6. If you have the time to do some home baking, you can make way more than that for about the same price!
This recipe for ginger fudge flapjacks makes 64 squares although I have to warn you they are dangerously addictive. I have actually pledged not to make them again because they are too moreish and I end up eating 15 at a time (they are only maybe an inch square, but still). Actually I probably will make them again, but only when I have a crowd to help me eat them – they are too delish!
Recipe: Ginger Fudge Flapjacks
Ingredients: makes about 64 squares
For the flapjack:
- 350g butter (I prefer salted)
- 200g sugar
- 5 tbsp golden syrup
- 200g rolled oats }
- 100g jumbo oats or oatmeal } or just 300g oats)
- 50g dessicated coconut or crushed hemp/flax seeds
For the icing:
- 175g butter
- 200g sugar or icing sugar
- 4 tbsp golden syrup
- 2-3 tbsp ground ginger
- Heat oven to 200 Celsius (180C if it’s a fan oven).
- Line a 30cm x 20cm baking tin with greaseproof paper/baking parchment.
- In a large saucepan, gently melt together the butter, sugar and golden syrup for the flapjack.
- Add all the other flapjack ingredients and mix well.
- Tip into the lined baking tin and smooth over.
- Bake 25-30 minutes, depending on your oven.
- While it’s baking, melt together all the icing ingredients in the same saucepan (no need to wash).
- Tip over the flapjack as soon as it comes out of the oven. Be careful – boiling sugar can really burn.
- Tilt the pan so that the topping spreads, and covers all the flapjack.
- When it’s completely cold (I chilled mine to firm up the icing) cut into squares and serve with tea, or as a dessert.