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
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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.
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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.