Mary Berry Ginger Flapjacks Recipe

These Mary Berry ginger flapjacks are wonderfully chewy oat bars with a rich buttery base and a warm hint of ginger. Golden syrup and soft brown sugar create a deep caramel flavour, while ground ginger adds a gentle spice that makes them especially comforting. They are quick to prepare, beginner friendly, and perfect for afternoon tea or lunchboxes. From start to finish, the recipe takes about 40 minutes including baking and cooling time.

Ingredients

For the Flapjack Base

• 200g unsalted butter
• 125g light brown sugar
• 4 tbsp golden syrup
• 250g rolled oats
• 2 tsp ground ginger
• ½ tsp ground cinnamon (optional)
• Pinch of salt

Optional Topping

• 1 tbsp stem ginger in syrup, finely chopped
• 1 tbsp syrup from the ginger jar

How to Make Mary Berry Ginger Flapjacks

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 20cm square baking tin with baking parchment, allowing the paper to overhang slightly so the flapjacks can be lifted out easily after baking.
• Melt the butter mixture: Place the butter, light brown sugar and golden syrup in a medium saucepan. Warm gently over low heat until the butter has melted and the sugar has dissolved, stirring occasionally.
• Mix the dry ingredients: In a large bowl, combine the rolled oats, ground ginger, cinnamon if using and a pinch of salt. Stir well so the spices are evenly distributed.
• Combine the mixture: Pour the warm butter and syrup mixture over the oats. Stir thoroughly until all the oats are evenly coated and glossy.
• Fill the tin: Spoon the mixture into the prepared baking tin and press it down firmly with the back of a spoon to create an even layer.
• Bake the flapjacks: Place the tin in the middle of the oven and bake for 20 to 25 minutes until the edges are golden and the centre looks set.
• Add the optional topping: If using stem ginger, scatter it over the hot flapjacks and drizzle lightly with the syrup from the jar.
• Cool and slice: Allow the flapjacks to cool in the tin for about 10 minutes. While still slightly warm, mark into squares or bars with a sharp knife, then leave to cool completely before lifting out.

Tips for the Best Ginger Flapjacks

How do I keep flapjacks chewy instead of crunchy?

Remove the flapjacks from the oven as soon as the edges turn golden. Overbaking will make them crisp rather than soft and chewy.

Why are my flapjacks falling apart?

This usually happens if they are cut while still too hot. Allow them to cool for at least 10 minutes so they begin to firm up before slicing.

Can I make the ginger flavour stronger?

Yes. Add an extra teaspoon of ground ginger or mix in a tablespoon of chopped stem ginger for a deeper, warming flavour.

What oats work best for flapjacks?

Traditional rolled oats give the best texture. Quick oats can make the mixture slightly softer and less structured.

Serving Suggestions

• Serve with a cup of tea or coffee for afternoon tea
• Enjoy slightly warm with a drizzle of honey
• Pack into lunchboxes for an easy snack
• Serve with vanilla ice cream for a simple dessert

Storage

Room Temperature

Store flapjacks in an airtight container for up to 4 days. Keep them in a cool, dry place to maintain their chewy texture.

Refrigerator

You can refrigerate them for up to 1 week. Bring to room temperature before serving for the best flavour.

Freezing

Wrap individual squares in baking parchment and freeze for up to 3 months. Defrost at room temperature for about an hour.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 38g
• Protein: 4g
• Fat: 17g
• Saturated Fat: 10g
• Sodium: 90mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Ginger Flapjacks Recipe

Recipe by Milli RoseCourse: Dessert, SnackCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Chewy oat flapjacks with golden syrup, butter and warming ginger. A quick and classic British traybake perfect for tea time.

Ingredients

• 200g unsalted butter

• 125g light brown sugar

• 4 tbsp golden syrup

• 250g rolled oats

• 2 tsp ground ginger

• ½ tsp ground cinnamon (optional)

• Pinch of salt

Directions

• Preheat oven to 180°C (160°C fan) and line a 20cm square baking tin with parchment.
• Melt butter, brown sugar and golden syrup together in a saucepan over gentle heat.
• Mix rolled oats, ground ginger, cinnamon and salt in a large bowl.
• Pour the melted butter mixture over the oats and stir until fully coated.
• Press the mixture firmly into the prepared baking tin and level the top.
• Bake for 20 to 25 minutes until the edges are golden brown.
• Cool in the tin, mark into squares while warm, then allow to cool completely before serving.

Notes

• Do not overbake to keep the flapjacks chewy.
• Press the mixture firmly into the tin to prevent crumbling.
• Store in an airtight container for up to 4 days.