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- 350g butter , plus extra for the tin
- 200g light muscovado sugar
- 5 tbsp golden syrup
- 200g porridge oats
- 100g whole oats
- 140g plain flour
- 50g desiccated coconut
- 175g butter
- 200g icing sugar
- 4 tbsp golden syrup
- 2 tbsp ground ginger
- few chunks crystallised ginger , diced
Directions:View on BBC Good Food
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