Saturday 12 November 2016

Lemon and Ginger Flapjacks.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I have something for your next Sunday bake session.

These lemon and ginger flapjacks! They're the perfect sweet treat for these cold November days. But before we discuss them, how's your weekend going?

Mine has been really busy but filled with plenty of delicious things. Yesterday, my cousin cooked lunch for us. She made baked cheesy salmon and brownie cookies. Just what was needed after a crazy week.
Today, we did Saturday lunch. Mum cooked her roast chicken (full recipe here!), creamy mashed potatoes (full recipe here!) and stir-fried purple cabbage and baby carrots. I made dessert but more on that soon.

These juicy flapjacks are our sweet treat of choice today. The base is really simple. We'll melt butter, brown sugar and golden syrup together until they turn a caramel golden colour. Then, we'll throw in the oats along with ground ginger and lemon zest. The sticky mixture is pressed into a tin and baked until golden. The edges will be crispy and almost toffee-like whilst the middle will be juicy and my favourite. Ground ginger gives the flapjacks a spicy warmth whilst the lemon helps to cut through all the sweetness. Make them this weekend, pop them in a box and save for all your midweek sweet cravings.

Flapjacks, previously: peanut butter + chocolate stuffed flapjacks // dark chocolate + peanut butter flapjacks // flapjacks // sticky madinah flapjacks

A Simple List of Ingredients:
1. Butter
2. Soft Light Brown Sugar
3. Golden Syrup
4. Porridge Oats
5. Ground Ginger
6. Lemon Zest

Bismillah, let's begin!

Let's begin by putting the oven on to 160C and prepare a square cake tin measuring 8x8 inches.

Line the tin with greaseproof paper. Make sure the paper is overhanging so that the flapjacks can be easily pulled out of the tin.

Next, grab a large and deep saucepan.

Put in 175g Butter.

Melt the butter over a low heat until completely melted.

Next, add in 175g Soft Light Brown Sugar.

The brown sugar will add a caramel flavour to our flapjacks.

And of course, flapjacks need golden syrup.

We'll pour in 175ml Golden Syrup.

Look at that pan! These flapjacks are going to be good!

Place the pan back on the heat and stir until the sugar has dissolved and everything is a beautiful caramel colour. Remove from the heat.

Then, take 350g Porridge Oats. These are proper oats not the instant ones.

Pour them into the pan.

Next, the ginger. You could use other spices here too. Cinnamon would be really nice.

Add in 1 teaspoon Ground Ginger. More, if you want a really gingery flapjack.

Finally, add the Zest of 2 Lemons.

The lemon will cut through all the sweetness but even an orange would work here too.

Grab a wooden spoon and begin to stir everything together.

Until all the oats are covered in the syrup mixture and everything is well combined.

Tip everything into the prepared tin.

Flatten out with a spatula.

It's time to bake!

Bake the flapjacks for 35-40 minutes until the edges are golden brown but the middle still soft.

Let them cool for 10 minutes before slicing ...

... into 16 squares!

These flapjacks have a crispy, almost toffee-like edge but for me, the juicy middle is where it's at.

They're just what is needed with your mid-morning coffee. Enjoy!

Full Written Recipe:

Lemon and Ginger Flapjacks.

Prep Time: About 15 minutes.
Bake Time: About 35-40 minutes.
Serves: Makes 16 squares.

175g Butter
175g Soft Light Brown Sugar
175ml Golden Syrup
350g Rolled Oats
1 teaspoon Ground Ginger
Zest of 2 Lemons

Begin by putting the oven on to 160C. Grease and line a square 8x8 inch cake tin. Let the greaseproof paper hang over the sides - this will make it easier to lift the flapjacks out of the tin once baked.

Melt the butter in a large and deep saucepan over a medium heat. Add in the brown sugar, golden syrup. Heat together, stirring, until the sugar has dissolved and everything is well combined.

Remove the pan from the heat and add in the oats, ground ginger and lemon zest. Stir until everything is well combined. Tip the mixture into the prepared tin and flatten out with a spatula.

Bake for 35-40 minutes until the edges are golden brown. The middle should still be soft. Leave to cool for 10 minutes before slicing into 16 squares.

{adapted from bbc food}

This Time One Year Ago:

This Time Two Years Ago:
cookie dough cupcakes with vanilla buttercream.

This Time Three Years Ago:
keema stuffed karelay.

This Time Four Years Ago:
hajj 2012.

Keep me in your duas please, and enjoy your flapjacks!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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