Date and ginger flapjacks

Name: Date and ginger flapjacks
Total time: 50 min
Cuisine: British
Ingredients: 175g butter; 100g light muscovado sugar; 4 tbsp golden syrup; 300g gluten free rolled oats; 150g soft pitted dates, chopped small; 3 stem ginger in syrup, drained and finely chopped|pieces stem ginger in syrup ; drained and finely chopped; 1 tsp ground ginger

Chewy golden flapjacks packed with soft dates and warming stem ginger. Naturally gluten free when made with gluten free oats.

Time50 min
LevelEasy
Costabout £0.28 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 bars

Ingredients

Tick what you need to buy. It goes on your shopping list.

175 gbutter
100 glight muscovado sugar
4 tbspgolden syrup
300 ggluten free rolled oats
150 gsoft pitted dateschopped small
3stem ginger in syrupdrained and finely chopped|pieces stem ginger in syrup ; drained and finely chopped
1 tspground ginger

Method

1
Heat the oven to 180°C (160°C fan). Grease and line a 20cm square tin with baking paper.
2
Melt the butter, sugar and golden syrup in a large pan over a low heat. Stir until the sugar has dissolved.
3
Take off the heat and stir in the oats, dates, stem ginger and ground ginger until everything is coated.
4
Tip into the tin and press down firmly with the back of a spoon. Pressing hard is what stops it crumbling.
5
Bake for 22 minutes, until golden at the edges but still slightly soft in the middle.
22 min
6
Mark into 12 bars while warm. Leave to cool completely in the tin, then cut through again and lift out.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.