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How to make ginger oatcakes

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Flapjacks are probably one of the easiest cakes to make, and a good place to get started if you're new to baking. This recipe is basically the traditional flapjack with a twist. Ginger oatcakes are just as easy to prepare and bake, but that little bit more interesting.
What you'll need: 
250g porridge oats
25g dessicated coconut
125g butter
100g sugar
6 tablespoons golden syrup
50g self-raising flour
1 heaped teaspoon ground ginger
Measure out all ingredients and pre-heat your oven to 180C (fan)/190C (375F)/GM5.
Put the oats, dessicated coconut and ground ginger into a large mixing bowl. Sift the self-raising flour over the top.
Gently melt the butter, sugar and golden syrup in a saucepan. Once melted, pour the mixture into the mixing bowl.
Stir the ingredients together, making sure to cover all the oats in the melted butter, sugar and syrup.
Spoon the resulting mixture into a shallow cake tin (something around 20cm x 12.5cm [8"x5"] will do fine). Push into the corners.
Place in the centre of the oven for 25 minutes.
Remove after cooking. Allow to cool for 10 minutes before cutting into pieces. Then allow another 10 minutes of cooling before consumption.
Try spreading a layer of our favourite jam on top of the cakes after cooling and sprinkling with some dessicated coconut
Keep in an airtight container and eat within 4 days
Use low fat spread rather than butter for a more healthy version


These sound delicious, I will

These sound delicious, I will have to try and make some!

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