Oatmeal Gingerbread Recipe

225 g/8 oz/2 cups wholemeal (wholewheat) flour

75 g/3 oz/¾ cup rolled oats

5 ml/1 teaspoon bicarbonate of soda (baking soda)

5 ml/1 teaspoon cream of tartar

15 ml/1 tablespoon ground ginger

225 g/8 oz/1 cup butter or margarine

225 g/8 oz/1 cup soft brown sugar

Method:

Mix together the flour, oats, bicarbonate of soda, cream of tartar and ginger in a bowl. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar. Press the mixture down firmly into a greased 35 x 23 cm/14 x 9 in cake tin (pan) and bake in a preheated oven at 160ºC/325ºF/gas mark 3 for 30 minutes until golden brown. Cut into squares while still warm and leave in the tin to cool completely.