I made these ginger and coconut flapjacks on a bit of a whim, when I knew I wanted to bake *something*, but couldn’t be bothered with anything complex. With ginger and coconut being two of my favourite flavours, I thought I couldn’t go wrong with this recipe!
Flapjacks are incredibly easy to make, and these were no exception. I used this recipe from the Domestic Gothess, and followed it pretty much exactly. I didn’t have any stem ginger, so I swapped it for roughly 35-40g of chopped crystallised ginger.
The only slight problem came in the baking (I really need to get a new oven!). They took AGES to bake, and I think the recipe calls for a bit too much butter, because I could actually see it bubbling away in the tray – not something I’ve experienced with other flapjack recipes!
The mixture did harden upon cooling (thankfully), but there was a lot of liquid butter still in the bottom of the tray, and it kept oozing out of the flapjacks as they cooled – it was a bit like resting meat to prevent the juices from spoiling the plate!
Nevertheless, the flapjacks were delicious. They were very gingery and the coconut was in the background a bit – I think next time I would drastically reduce the amount of butter and add a little coconut cream to let the coconut compete a bit more with the ginger.