Serves: 20 Bars
225 g Butter
10 ml / 2 teaspoons Golden syrup
5 ml / 1 teaspoon Bicarbonate of soda
190 g / 2 cups Rolled oats
75 g / 1 cup Desiccated coconut
75 g / 1 cup SUPREME Cake Wheat Flour
125 g / 1 cup Sugar
10 ml Ground ginger
125 g Glacé ginger
Pre-heat oven to 180°C.
Melt the butter and the syrup together. Add the bicarbonate of soda and stir until it froths. Mix all the dry ingredients in.
Add the Glacé ginger
Flatten the mixture out onto a greased baking tray.
Bake at 180°C for 20-25 minutes until golden brown. Slice while warm, but leave to cool in the tray.