INGREDIENTS

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

METHOD

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.