This Ginger Iced Oatcake is, essentially, a ginger flapjack. The base is sweet and sticky and remains a little soft, so it’s best stored in the fridge. Especially if it’s warm in your kitchen. The topping is a soft, gingery caramel. So, on top of the gingery flapjack, it’s a wining traybake if you’re a fan of ginger. And if you are a fan, then check out some of my many other gingery bakes like Date and Ginger Slab or Ginger Layer Shortbread.
It’s a pretty straightforward bake. Just some melting and mixing needed. I’d advise you to line your traybake tin, as it’s a sticky one and the baking parchment makes it so much easier to remove once it’s cooled and set.
When you take the base out of the oven, it will still look bubbly and on the liquid side. But don’t worry about this, it will settle down as it cools. I would suggest letting the base cool a little before you pour over the topping. If both base and topping of this Ginger Iced Oatcake are warm, then the icing will merge with the base a little. It will still taste fabulous, obviously, but the topping won’t look as distinct.
The topping does thicken up as it melts in the saucepan. Be careful not to overcook it, or let it boil as it will set too hard.
The weather was still warm with us when I made this Ginger Iced Oatcake. So, if I left them sitting out at room temperature, they were a little too soft. Then I stored them in the fridge and that worked out great. With one exception for Little Miss Traybakes, who currently wears braces. She felt the need to let hers go just a little bit softer before she tucked in!
Ginger Iced Oatcake
- 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)
- 6 tbsp icing sugar (powdered sugar)
- 3 oz or 85g butter
- 1 tsp ground ginger
- 1 tbsp golden syrup (or use honey/maple syrup)
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.