Stranger Foods

Pecan and ginger flapjacks

Serves 16 | Prep 15 mins | Cook 35 mins

This batch of flapjacks have a deliciously sweet and buttery undertone of spice. The pecans give that butteriness, while the ginger biscuits almost completely dissolve into the mix, giving pops of caramelized ginger. They’re a great, cozy winter treat and will keep for a week in an airtight container.

Source: Foolproof Traybakes: 60 Simple and Delicious One-Tin Bakes

Ingredients

Metric

Imperial

x0.5

300 g unsalted butter, plus extra for greasing
150 g pecans
80 g light soft brown sugar
130 g golden syrup
125 g smooth biscuit spread, such as Biscoff
450 g porridge oats
150 g ginger biscuits, broken into small pieces

Instructions

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Preheat the oven to 170°C (fan). Grease and line the base and sides of a 20 × 30 cm baking tray, and line a separate baking sheet with baking parchment.
Spread out the pecans on the lined baking sheet and bake for until smelling toasty. Let cool, then roughly chop. Leave the oven on.
Combine the butter, sugar and golden syrup in a large saucepan over a medium heat and stir until melted together. Stir through the Biscoff spread, followed by the oats, ginger biscuits and pecan pieces. Spoon the mixture into the prepared tray, then press down with the back of a spoon to make it nicely compacted. Bake for , or until golden on top.
Slice into 16 bars while still warm, then allow to cool completely before slicing again to serve.

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