This is a real winner. The stem ginger gives it a lovely chewy almost fudgey texture and just like the flapjacks they don't fall apart and are easy to pack into a picnic box and transport. Delicious with a thermos of hot tea if you're spending a windy day on a British beach!
- 200g plain flour
- 50g fine or medium oatmeal (different to porridge oats!)
- 1 teaspoon ground ginger
- 1/2 teaspoon bicarbonate of soda
- 125g light brown muscovado sugar
- 1 piece stem ginger in syrup, drained and roughly chopped
- 125g unsalted butter, chilled and diced
Makes 9 squares
Need 20cm square cake tin, well greased (if don’t have one use one end of rectangular one)
- Pre-heat oven to 350*F (180*C) Gas 4
- Mix all the ingredients except the butter in a food processor until they from the texture of coarse sand.
- Add the cold chunks of butter & process until you have fine crumbs. Don’t go on too long – you don’t want a dough!
- Set aside 4 tablespoons of the crumbs.
- Tip the rest of mixture into the prepared tin and press them into an even layer with back of a spoon.
- Sprinkle reserved crumbs on top.
- Use knife to score shortbread into 9 squares
- Bake in pre-heated oven for about 25 mins or until just beginning to turn golden.
- Remove from oven and cut along the scored lines. Leave to cool before taking out of tin.
Store in airtight container for up to week (can freeze)
