This is a very gingery ginger bread and if you have ever made your own brandy snap baskets then you will find this very easy. If you have never made your own brandy snap baskets then after you make this you will find making your own brandy snap baskets very easy. What every way round that it is this makes very nice ginger bread in the end.
You will need
125g/4oz plain flour
4tsp ground ginger, heaped or less if you do not like ginger
1tsp bicarbonate of soda
1tsp cream of tartar
175g/6oz lightly salted butter
150g/5oz soft dark brown sugar
1tbsp golden syrup
You start this of on the stove and then bake in the oven so start by preheat the oven to 180c/365f.
Now sift you flour then mix in the oatmeal, ginger, bicarb and cream of tartar in a bow so that they are all well mixed together. Then get your butter in a saucepan and get that on the heat and warm threw so that the butter all melts.
Now here is a tip, if you increase this recipe then measure your sugar out first then measure your golden syrup on top of the sugar and add all of that to the melted butter at once. But in the case of this recipe you can measure it straight in to the sauce pan. Let the sugar and the golden syrup melt in to the butter.
Now add your dry ingredients, in about three stages, to your butter sugar mix folding and working it all together. What you do not want is just to add every thing add get lumps of uncooked flour in the mix. Once every thing is fully mixed and combined together, take it of the heat.
Line a baking tin with greaseproof paper, pour the mixture into the tin in a thin layer and press down lightly with the back of a wooden spoon. Now get it in to your oven and bake for 30 to 40 minutes until golden-brown.
Take it out of the oven leaving it in the try and let it cool slightly, then mark into squares. Then leave it to cool before slicing it up.