Page 14 - Veggiefood Presentation

Ginger flapjacks

Ingredients Method

250g butter, plus extra for the tin Heat oven to 200C/180C fan/gas 6.
190g light muscovado sugar Butter and line a 20-21cm square baking
5 tablespoons golden syrup tin with baking parchment. Gently melt
200g porridge oats together the butter, sugar and syrup in a
100g whole oats large pan. Tip in the oats, flour and
140g plain flour coconut, and mix well. Press the mixture
40g desiccated coconut into the tin to flatten evenly. Bake for 30
For the icing minutes until golden and crisping.
175g butter
200g icing sugar To make the icing, put the butter, icing
4 tablespoons golden syrup sugar, syrup and ground ginger in a small
2 tablespoons ground ginger pan and heat gently, stirring, until all
Few chunks crystallised ginger, diced melted together. Pour straight over the
flapjacks, scatter with the diced ginger
and cool in the tin.