Ginger and Coconut Flapjacks

Well, another ginger bake and if you follow this page you know how I absolutely love stem or crystallised ginger in bakes! A very simple bake, so yummy, that I have adapted from a NT recipe.

You will need a Swiss Roll tin about 11 x 7 inches, well buttered. Pre heat your fan oven to 170C

6 oz butter

1 oz golden syrup

4 oz soft light brown sugar

8 oz porridge oats

3 oz desiccated coconut

a heaped tablespoonful stem ginger 

1 teaspoonful ground ginger

In a large saucepan, melt the butter, sugar and syrup  then stir in the oats, ground ginger, chopped stem or crystallised ginger and coconut. Mix until well combined then tip into your prepared tin.

Level off as best as you can then bake for about 20 mins, until golden.

Leave to cool in the tin for a while, meanwhile make a delish topping.

6 oz icing sugar

about 1-2 tablespoonfuls of the ginger syrup

½ teaspoonful ground ginger

Mix together in a basin, until not too runny but thick enough to spread.

When the flapjacks are just about cool, spread with the topping and leave until set, then cut into squares.

Heaven on a plate. Yum.

Note: you can use crystallised ginger if you wish. Then if you have no syrup, use water with a small squirt of golden syrup too mix the topping.