It’s a GOOD thing this recipe is loaded with healthy oats, because it’s also loaded with butter . . . and we find ourselves addicted — they’re that GOOD! Breakfast (it’s oatmeal, right?), lunch, tea, dinner, bedtime snack — it’s shameful, but we just can’t help ourselves. In order to justify our love affair, we’ve made some adjustments to the recipe: whereas the published version calls out OVER a pound of butter, our version comes in (just) UNDER that pound mark. And where GoodFood’s yield is 16 pieces (with 502 calories each!!!), we suggest paring pieces down to a still-satisfying size that yields 25 servings. All things in moderation, yes?
8 oz. butter (2 sticks)
7 oz. light muscovado sugar (1¾ cups, lightly spooned)
5 tbs. golden syrup
7 oz. porridge (rolled) oats (2 cups)
4 oz. steel-cut oats (½ cup plus 1 tbs.)
5 oz. all-purpose flour
2 oz. flaked coconut (generous ½ cup)
For the icing
6 oz. butter (1 ½ sticks)
4 tbs. golden syrup
7 oz. confectioner’s sugar (scant 2 cups)
2 tbs. ground ginger
few chunks crystallized ginger, finely diced
Heat the oven to 400°F. Lightly grease and line an 8” square baking tin with parchment. Gently melt together the butter, sugar, and syrup in a large pan. Tip in the oats, flour, and coconut, and mix well. Press the mixture into the tin to flatten evenly. Bake for 20 minutes until golden and crisping. Remove from the oven and leave to begin cooling while you prepare the icing. (The center will likely fall a bit after 5 or so minutes, but you will bring all to level again – see below.)
Put the butter and syrup in a small pan. Sift over the confectioner’s sugar and ground ginger, then heat gently, stirring until all melted together. Use the back of a large spoon to press gently all around the edges of the flapjack in the tin to flatten the entire surface to the same level. Pour over the icing, scatter with the diced ginger, and cool in the tin.