Ginger flapjacks

• butter↗250g g

  plus extra for the tin

• light muscovado sugar↗200g g
• golden syrup↗5 tbsp tbsp
• porridge oat200g g
• whole oats↗100g g
• plain flour↗140g g
• desiccated coconut↗50g g
• butter↗175g g
• icing sugar↗200g g
• golden syrup↗4 tbsp tbsp
• ground ginger↗2 tbsp tbsp
• few chunks crystallised ginger

  diced

Step-by-step instructions

1. 1

   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.

2. 2

   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.