Ginger flapjacks

afternoon tea bake sale cake sale flap jacks frosting granola bars icing oat bars tea and cake

N/A

Cuts into 16 squares

Source

Ingredients

250g butter , plus extra for the tin

200g light muscovado sugar

5 tbsp golden syrup

200g porridge oat

100g whole oats

140g plain flour

50g desiccated coconut

175g butter

200g icing sugar

4 tbsp golden syrup

2 tbsp ground ginger

few chunks crystallised ginger , diced

Method

Heat oven to 200C/180C fan/gas 6. Butter and line a 20-21cm square baking tin with baking parchment. Gently melt together the butter, sugar and syrup in a large pan. Tip in the oats, flour and coconut, and mix well. Press the mixture into the tin to flatten evenly. Bake for 30 mins until golden and crisping.

To make the icing, put the butter, icing sugar, syrup and ground ginger in a small pan and heat gently, stirring, until all melted together. Pour straight over the flapjacks, scatter with the diced ginger and cool in the tin.