Ginger Oat Slice

This tray bake recipe is perfect for those who love oat biscuits and the taste of ginger.

It’s important to measure the syrup accurately when making this – as too much will make the slice too hard.

I tasted this a couple of years back at a friend’s house, and this tray bake is about as addictive as it is possible to be! The oaty base is moist and sweet, and the creamy ginger topping is a delight. The recipe comes from talented cooks Joanne Torrance and her niece – thank you to them both!

It’s important to measure the syrup accurately when making this – as too much syrup will make the slice too hard.

Ginger Oat Slice ingredients
Ginger Oat Slice ingredients photo © Copyright Magnus Dixon

Ingredients

For the base

  • 227g porrige oats.
  • 2 level teaspoons ground ginger.
  • 113g soft brown sugar.
  • 113g margarine.
  • 2 level tablespoons Golden Syrup.

For the top

  • 150g sifted icing sugar.
  • 170g butter.
  • 2 level teaspoons ground ginger.
  • 6 level teaspoons Golden Syrup.
The dry ingredients and melted marg and syrup, ready to combine
The dry ingredients and melted marg and syrup, ready to combine photo © Copyright Magnus Dixon

Method

  1. Grease a 24cm wide by 24cm long tin.
  2. Mix the oats, ground ginger and soft brown sugar together in a bowl.
  3. In another bowl melt the margarine and no more than two level tablespoons of Golden Syrup. We put it in the microwave for one minute. Mix well.
The mixture is ready to be placed evenly into a greased square baking tin
The mixture is ready to be placed evenly into a greased square baking tin photo © Copyright Magnus Dixon
  1. Combine the dry ingredients with the margarine and Golden Syrup and pack the mixture evenly into the tin. We used a potato masher to make sure it was level!
  2. Bake in the oven for approximately 20 minutes at 150°C.
  3. For the top, put the icing sugar, butter, ground ginger and Golden Syrup into a pan and stir over a gentle heat until melted. Alternatively, use a microwave and stir until smooth.
The baked base and the icing ready to be spread across the top
The baked base and the icing ready to be spread across the top photo © Copyright Magnus Dixon
  1. When the oat base is out of the oven, pour the mixture evenly across the top. Neither need to be cold.
The traybake is left to set after the topping is spread across the top
The traybake is left to set after the topping is spread across the top photo © Copyright Magnus Dixon
  1. Leave to set and after 30 minutes, divide up the slices by scoring deep marks into the icing with a knife. We cut 16 slices in all. This made it much easier to cut them when the slices hardened, and prevented the top from shattering.
  2. Enjoy!
    Top Tip: Joanne and her niece cut the squares diagonally to make triangles, which makes the tray bake last even longer.
Magnus DixonBy Magnus Dixon
Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.

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Header image: Ginger Oat Slice photo © Copyright Victoria Dixon