Cakes
Ginger flapjacks
Try an oat bar with a difference – our version is flavoured with coconut and has a soft and spicy ginger topping
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
For the icing
- 175g butter
- 200g icing sugar
- 4 tbsp golden syrup
- 2 tbsp ground ginger
- few chunks crystallised ginger, diced
Method
- STEP 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.
- STEP 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.
Ginger fairings
Delicately spiced biscuits with a moreish crunch, these West Country snaps are perfect for fairs and bake sales
Ingredients
- 100g butter, diced, plus extra for the baking sheet
- 225g plain flour
- 2 tsp baking powder
- 2 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 2 tsp mixed spice
- 100g caster sugar
- 4 tbsp golden syrup
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Lightly butter 2 large baking sheets. Put the flour, ¼ tsp salt, baking powder, bicarb and spices in a food processor. Add the diced butter and whizz until the mixture resembles breadcrumbs. Tip into a bowl and stir in the sugar.
- STEP 2
Gently warm the golden syrup in a pan, add to the mixture and stir to form a dough. Roll the dough into 16 walnut-sized balls, then arrange, at least 2cm apart, on the baking sheets. Bake for 8-10 mins until golden. Cool on the trays before transferring to a wire rack.
Ginger flapjacks