• Method

  1. Heat the oven to 160C/140 fan/325F, Gas 3.
  2. Oil and line 20cm x 30cm baking tray.
  3. Melt the butter, syrup and sugar in a pan – do not boil.
  4. Weigh the oats and ginger in a bowl, pour on the melted mix and stir well together.
  5. Put half the oat mixture into the base of the prepared tin and spread evenly pressing down to make a smooth surface.
  6. Add the jam and spread evenly over the oats. Sprinkle with the chocolate.
  7. Cover with the remainder of the mixture, spread evenly and press down gently.
  8. Bake for 30 minutes in the middle of the oven till lightly golden do not over bake.
  9. Cool in the tin and mark into squares while warm, then leave to go completely cold.

You can also drizzle with melted dark chocolate if you like, but they are already very rich without any topping.

 

 


Liz Ashworth is a Scottish food writer and food product developer, who has a particular interest in using and promoting local products.

She is the author of Teach the Bairns, a pioneering series of traditional Scottish cookery books for beginners of all ages, and writes food columns in various publications, and coordinates the food programme at the annual Orkney International Science Festival. Orkney Spirit illustrated by Selena Kuzman was published in 2010 to celebrate her love of and family connection with the Orkney islands.

Liz’s other books include The Book of Bere, The Chain Bridge Honey Bible, The William Shearer Tattie Bible and her latest title, The Scottish Baking Bible, published by Birlinn which is available now.

The book features 50 recipes from across Scotland arranged by theme – Bannocks, Breads and Scones; Biscuits; Tarts and Traybakes; and Cakes and Wee Fancies.

All are graded according to the level of complexity, although none are difficult, making it ideal for bakers of all abilities to explore this glorious part of Scotland’s culinary heritage.

 

 

 

 

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