Ginger & pumpkin seed flapjacks

by Jenny Chandler

Perfectly chewy yet crumbly creations from Jenny Chandler

My great friend Jill makes the best flapjacks on earth. She always throws them together by eye, but I’ve worked out some measurements and have just about captured the taste and texture. The key is using plenty of freshly grated ginger (dried or stem ginger don’t give the required zing). Larger oats give the more crumbly, chewy texture that I prefer, while the finer, quick-cook varieties can be a bit pappy. You could go 50/50 if you are worried about crumbly flapjacks.

For more on oats, read my series on grains.


150g unsalted butter
50g muscovado sugar
3 tbsp golden syrup (about 50g)
250g rolled oats
2 tbsp pumpkin seeds
2g fresh ginger, skin on and washed


Pre-heat the oven to 180C and line a 20cm square baking tin with waxed paper.

Melt the butter in a large saucepan with the sugar and syrup. Add the rolled oats and the pumpkin seeds. Grate over the ginger, skin and all, catching all the juices as well as the pulp. Sprinkle in a pinch of salt and give everything a good stir to ensure that all the oats are well covered in the sticky mixture.

Spoon the mixture into the prepared tin, press down firmly with the back of a spoon and bake for about 25-35 mins, depending on how you enjoy your flapjack (less baked will be softer—I prefer the crunchy, chewy variety).

Remove from the oven and after about 10 mins, cut the mixture into squares in the tin—a dough/pastry scraper is particularly handy for this. Leave the flapjacks to completely cool in the tin before turning out.

Flapjacks keep well for up to 10 days in an air tight tin.

Recipe: Jenny Chandler