These flapjacks are a variation of my ginger, treacle, carrot and oat cookies. They are chunkier and softer, different from a traditional flapjack as they have a bitter sweetness from the black treacle combined with the warmth of the spices. I would say they they’re like Christmas flapjacks, but it’s May so that would be inappropriate, so instead I’ll say that they’re rainy-day, I’m hungry and a bit cold (as always) flapjacks.
- 150g self raising flour
- 200g porridge oats
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp ginger
- 2 medium carrots, grated
- 1 tbsp. applesauce
- 175 g black treacle
- 85g dark brown muscavado sugar
- 100g butter
- 1 tbsp. milk
- Preheat the oven to 160C fan. Grease a rectangular shallow cake tin or oven proof dish with butter.
- Weigh out all the dry ingredients and stir together in a large bowl until incorporated. Set this aside.
- Weigh the butter, sugar and treacle out in a separate bowl and then transfer to a saucepan. Melt them slowly over a low heat, stirring gently. Once melted take off the heat and pour over the dry ingredients.
- Using a large wooden spoon stir the mix together until a thick dough is formed. Add the grated carrots, applesauce and milk, stirring in so that the mix loosens up a little.
- Spoon the mixture into the baking tray or dish, and press down with the back of a spoon to flatten. Place in the oven for around 35 minutes. When done it should be solid on the top with no imprints left when you tap it.
- Cut the flapjack in the tin once cooled. The mixture will make about 12 generous slices, but you can cut smaller flapjack ‘bites’ if you prefer. Store in a tin.