50g butter
1 Tbsp Chelsea Golden Syrup
1/2 cup Chelsea Dark Cane Sugar
1 1/4 cups rolled oats
1 tsp ground ginger

Preheat oven to 180°C. Line the base of a 20 x 21 cm cake tin with baking paper and grease the sides well.

Place butter, Chelsea Golden Syrup and Chelsea Dark Cane Sugar in a medium saucepan and stir over a gentle heat until the butter has melted. Add the rolled oats and ground ginger. Stir to combine well.

Pour into the prepared tin and bake 20 – 25 minutes until dark golden brown. Remove from the oven and score the surface into wedges. Cool for 10 minutes before turning out and cooling the wedges completely on a wire rack.