Ginger, treacle and carrot flapjacks

treacleoatflapjackbars.jpgThese 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


  1. Preheat the oven to 160C fan.  Grease a rectangular shallow cake tin or oven proof dish with butter.
  2. Weigh out all the dry ingredients and stir together in a large bowl until incorporated. Set this aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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