Ginger Iced Oatcake


4 oz (100g) margarine
2 level tblsp syrup
4 oz (100g) soft brown sugar
8 oz (225g) rolled oats
2 level tsp ground ginger
a little melted fat

6 level tblsp icing sugar
3 oz (75g) butter
1 level tsp ground ginger
3 level tsp syrup


1. Melt margarine and syrup in pan over gentle heat and mix in dry ingredients.
2. Press into a Swiss roll tin, brushed with melted fat, and level with a knife.
3. Bake in a pre-heated oven 180°C/350°F/Gas 4 for 20-25 minutes.
4. Put all topping ingredients into a pan and melt over gentle heat.
5. Pour over oatcake and cut into squares when cold.

Anne Snoddy, Lairg