Ginger flapjacks


  • 150g butter (or margarine)
  • 40g molasses sugar (or dark soft brown sugar)
  • 3 tbsp black strap molasses (or treacle, heaped)
  • 225g porridge oats
  • 50g seeds (pumpkin, sunflower, linseed, sesame, etc)
  • 75g crystallised ginger, chopped
  • 50g raisins


  1. Cream the butter/marg with the sugar and molasses/treacle in a large saucepan until mixed (don’t boil)
  2. Add the rest of the ingredients and mix well
  3. Squidge into a greased baking tray and bake for 20 minutes at 180’C/Gas mark 4
  4. Leave to cool in the tin for twenty minutes and then mark into pieces
  5. Remove from the tin and enjoy!

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