British Ginger and Oat Biscuit Snack Bars

Shopping list

• 200 g rolled oats

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• 100 g self-raising flour

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• 100 g golden syrup

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• 80 g coconut oil — melted

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• 2 tsp ground ginger

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• 1 tsp ground cinnamon

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• 40 g stem ginger in syrup — finely chopped

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• 60 ml plant-based milk — oat or soy

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan) and line a 20 cm square baking tin with baking parchment.

2. 2

   In a large mixing bowl, combine the oats, flour, ground ginger and cinnamon.

3. 3

   In a small saucepan over low heat, warm the golden syrup and melted coconut oil together until runny, then pour into the dry ingredients.

4. 4

   Add the chopped stem ginger and plant-based milk, stirring until you have a thick, sticky mixture.

5. 5

   Press the mixture evenly into the prepared tin using the back of a spoon or a spatula.

6. 6

   Bake for 25– 28 minutes, until the top is golden and firm to the touch.

7. 7

   Leave to cool in the tin for 10 minutes, then score into bars or squares while still warm.

8. 8

   Once fully cooled, lift out using the parchment and cut along the score lines.

9. 9

   Store in an airtight container for up to five days.