175g butter or margarine
150g Shipton Mill cake & pastry flour
150g medium oatmeal (or pinhead oats whizzed in a food processor to break down a little)
1/2 tsp baking powder
2-3 tsp ground ginger
Grated rind of a lemon
150g dark soft brown sugar
50g crystalised ginger chopped finely
Sliced almonds to decorate
Pre-heat oven to 170degC
Line 7x10" cake or baking tray with parchment
Melt butter in microwave then add sugar and chopped ginger.
Mix dry ingredients then add to butter mix and stir till blended.
Pour the mix into baking tray, top with almonds than bke for 25 minutes.
Leave to cool in tin then turn out and cut into squares.
Keeps for a week in a sealed container.