05/10/2026
Soft Launching fall with some oaty ginger bars!
These are so easy and so addicting! Recipe down below!
Base ✨
300g all-purpose flour
1 ½ tsp baking powder
1 tsp salt
2 ½ tsp ground ginger
300g brown sugar
135g rolled oats (old fashioned oats)
225g unsalted butter, cold from the fridge is fine
90g golden syrup
1 tsp vanilla bean paste or vanilla extract.
Ginger Topping ✨
135g unsalted butter, cold from the fridge is fine
125g golden syrup
2 Tbsp ground ginger (dial back to 1 ½ Tbsp if you don’t want a super intense ginger flavour)
325g icing sugar / powdered sugar
1 tsp vanilla bean paste or vanilla extract
Chopped crystallised ginger to finish (optional)
INSTRUCTIONS ✨
Preheat the oven to 350°f / 180°c. Grease a 9” x 9” (23cm square) tin, and line with two pieces of parchment paper, so that there is paper sticking out of the tin on all sides, forming a ‘sling’.
In a large bowl, sift together the flour, baking powder, salt and ground ginger. Add the brown sugar and rolled oats, and mix well to combine.
In a small pot, melt together the butter, golden syrup and vanilla. Add to the dry ingredients, and mix well. Press the mixture into the tin. Bake for 25-30 minutes, until lightly golden on the edges. Five minutes before the base is done, prepare the topping.
For the topping, add all of the ingredients to a medium pot in the order listed. Heat over low heat, stirring constantly, until smooth. Pour over the hot base, and smooth out if needed. If you are adding toppings such as ginger, add them just after smoothing the base.
Leave to set at room temperature until set. Slice into pieces with a hot knife.
Store in an airtight container. Can be kept in the fridge, but bring to room temperature before eating. Stores in the fridge for up to two weeks.✨
