Ginger, coconut and chocolate flapjack bars

OK, so I really enjoy a flapjack! Buttery, oaty and so versatile, they're great for chucking in odds and ends from the baking cupboard. I devour them with chocolate, citrus, nuts, fruit. the lot! These little beauties are always a hit, they have a warming run of ginger through them which complements the really subtle coconut perfectly (confession, I actually don't like coconut on its own, but I adore these, its JUST the right amount) and then finished off with a dip in chocolate - well, what's not to love! If you want to make these dairy-free and vegan then just swap out the butter for a plant-based alternative such as Flora Plant block (unsalted) or stork! These beauties are not your super soft fall apart in your hands flapjacks, they're your pick up and eat buttery with a crunch bars. Prep Time : 15-20 mins, plus baking Serves : Makes a 12*8 inch tin. Difficulty : Easy 225 g butter or plant based alternative such as Flora plant 225 g caster or light brown sugar 3 tablespoons golden syrup 250 g porridge oats 55g desiccated coconut 2.5 tsp ground ginger 4 pieces of crystallised or stem ginger cut into small pieces 200g Chocolate Oven at 170*c. Tin greased and lined 1 - Preheat the oven to 170*c. Line a square/rectangle sandwich or brownie tin - mine is a 12*8 inch brownie tin by Silverwood Bakeware – do not skip lining the tin, or you will not get this out. 2 - Put the butter, sugar and golden syrup in a pan and heat gently until the butter has melted. 3 - Stir in the porridge oats, coconut and both the ground and crystallised ginger and mix well so all of the oats care coated well, put it all into the lined tin and spread it out evenly, then press down firmly. 4 - Bake for 20-25 minutes until golden brown. 5 - Leave to cool for 10 minutes then cut into slices or squares while still in the tin. 6 - Leave in the tin until completely cold. 7 - Once cold melt the chocolate and dip the bars into the chocolate, or you can drizzle it over the top, whatever takes your fancy, then sprinkle on a bit of extra coconut if you fancy, leave the chocolate to set and then enjoy! Tip - run a knife around the edges of the flapjack and tin as soon as it comes out the oven and is still soft - it'll make things easier when its cooled solid. Tip - If you want a softer bake reduce cooking time by 5 minutes. Enjoy with a brew!