Try an oat bar with a difference – our version is flavoured with coconut and has a soft and spicy ginger topping
Prep:10 mins
Cuts into 16 squares
250g butter, plus extra for the tin200g light muscovado sugar5 tbsp golden syrup200g porridge oat100g whole oats140g plain flour50g desiccated coconut
STEP 1Heat 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 2To 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.
