Mary Berry Ginger Flapjacks Recipe

These ginger flapjacks are everything you want from a classic British traybake: deeply buttery, lightly crisp at the edges, and wonderfully chewy in the centre. The warm kick of ground ginger plus little nuggets of stem ginger makes them taste cosy and a bit special without being fussy. This is an easy, beginner-friendly bake with simple saucepan mixing and no mixer required. Total time is about 1 hour, including cooling time before slicing.

Ingredients

For the ginger flapjacks

• 300g rolled oats (porridge oats)
• 200g unsalted butter
• 150g light soft brown sugar
• 100g golden syrup
• 2 tsp ground ginger
• 2 tbsp stem ginger in syrup, drained and finely chopped (about 35g)
• 1 tbsp syrup from the stem ginger jar (optional, but adds a lovely warmth)
• 1 tbsp black treacle or molasses (optional, for a deeper gingerbread note)
• 1/2 tsp fine salt (optional, recommended)

For the tin

• Butter, for greasing
• Baking parchment

How to Make Mary Berry Ginger Flapjacks

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Set a shelf in the middle so the flapjacks bake evenly.
• Line the tin: Grease a 20cm square tin, then line with baking parchment, leaving a little overhang to lift the flapjacks out later.

Mix the flapjack base

• Melt the buttery syrup: Add the butter, soft brown sugar, golden syrup, and treacle (if using) to a saucepan. Warm gently over a low heat, stirring, until melted and smooth.
• Add the ginger: Stir in the ground ginger, chopped stem ginger, and the extra spoonful of ginger syrup (if using). Take the pan off the heat.
• Stir in the oats: Tip in the oats (and salt, if using). Mix well until every oat looks glossy and well coated.

Press into the tin

• Pack it down: Spoon the mixture into the prepared tin and press firmly into an even layer. Use the back of a spoon or a spatula and take a minute to really compact it, especially in the corners.

Bake

• Bake until lightly golden: Bake for 22 to 25 minutes. The edges should be turning golden, while the centre will still look a touch soft. That is what gives you a chewy flapjack once cooled.

Cool and slice

• Cool in the tin: Leave the flapjacks in the tin for 10 minutes. They are fragile when hot and will firm up as they cool.
• Score neatly: While warm, score into 16 squares with a sharp knife (do not try to lift them out yet).
• Cool completely: Leave to cool fully in the tin, then lift out using the parchment and slice all the way through for clean edges.

Tips

How do I keep ginger flapjacks chewy, not hard?

Do not overbake. Pull them out when the edges are golden but the middle still looks slightly soft. They finish setting as they cool, and that timing is the difference between chewy and tooth-breaking.

Why are my flapjacks crumbly and falling apart?

Usually it is one of two things: the mixture was not pressed firmly enough into the tin, or they were cut before they had time to cool and set. Press down firmly, score while warm, then fully cool before slicing through.

Can I make them more gingery?

Yes. Add an extra 1/2 teaspoon ground ginger, or increase the stem ginger to 3 tablespoons. If you love a sharper bite, a tablespoon of finely chopped crystallised ginger works beautifully.

How do I get neat, bakery-style squares?

Line the tin so you can lift the slab out in one piece. Score at 10 minutes, then slice once completely cold with a large sharp knife, wiping the blade between cuts.

Serving Suggestions

• With a mug of strong tea or coffee
• Alongside vanilla yogurt and berries for an easy pudding
• Crumble over stewed apples or pears
• Packed as a lunchbox treat or post-walk snack

Storage

Room temperature

Store in an airtight tin for up to 5 days. If your kitchen is warm, keep them out of direct sunlight so the butter does not soften too much.

Refrigerator

You can refrigerate them for up to 10 days, but the texture will firm up. Let a square sit at room temperature for 10 to 15 minutes before eating for the best chew.

Freezing

Freeze squares in a single layer until solid, then transfer to a freezer bag or container with parchment between layers. Freeze for up to 3 months. Defrost at room temperature for 1 to 2 hours.

Nutrition

• Calories: 225 kcal
• Carbohydrates: 26 g
• Protein: 3 g
• Fat: 12 g
• Saturated Fat: 7 g
• Sodium: 80 mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

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