A ginger-flavoured oat and honey cake topped with icing, Ginger Flapjack makes an unusual teatime treat. It is very quick and easy to prepare.
4 oz. plus
1 teaspoon butter
8 oz. rolled oats
3 oz. soft brown sugar
1 teaspoon ground ginger
1 tablespoon golden syrup
1 tablespoon honey
2 oz. butter
4 tablespoons icing sugar
½ teaspoon ground ginger
2 tablespoons golden syrup
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Lightly grease an 8-inch cake tin with the teaspoon of butter. Set aside.
In a medium-sized mixing bowl, com-bine the oats, sugar and ginger.
In a small saucepan, melt the remaining butter with the syrup and honey over moderate heat, stirring occasionally.
Stir the melted butter and syrup mix-ture into the oats mixture and blend thoroughly.
Turn the mixture into the prepared cake tin, pressing down the surface with a knife.
Place the tin in the oven and bake for 25 minutes.
Remove the flapjack from the oven and set it aside to cool in the tin.
To prepare the topping, in a small saucepan, melt the butter over moderate heat. Add the icing sugar, ginger and syrup and stir over low heat until the ingredients are well combined.
Remove the pan from the heat and pour the topping over the flapjack. Leave until the flapjack is completely cold, then cut into slices.