Ginger Iced Oatcake
A sweet and sticky ginger flapjack, topped with a sugary, syrupy, ginger icing.
Ingredients
Base
- 8 oz or 225g porridge oats
- 2 tsp ground ginger
- 4 oz or 110g brown sugar
- 4 oz or 110g butter
- 2 tbsp golden syrup (or use honey/maple syrup)
Topping
- 6 tbsp icing sugar (powdered sugar)
- 3 oz or 85g butter
- 1 tsp ground ginger
- 1 tbsp golden syrup (or use honey/maple syrup)
Instructions
For the base
- Preheat oven to 350F/180C (conventional oven) and line a 8inch/20cm square tin with baking parchment.
- Melt the butter and syrup in a small pan over a gentle heat.
- Mix with the sugar, ginger and oats and press into the tin.
- Bake for approximately 20 minutes. It will look bubbly when it comes out of the oven, but settles down quickly.
For the topping
- Place all the topping ingredients in a saucepan. Heat gently until just melted, don't let it boil.
- Pour the topping over the base and leave to cool. The base does not need to be completely cold before you do this, but let it cool a little first.
- When set, cut into squares.