Sticky Ginger Tray Bake

There is something about Autumn that makes me want to use lots of spices in my baking. This cross between a flapjack and a ginger cake, originally from food magazine, is the perfect recipe with lots of ginger and cinnamon for the change of season. I was desperate to get back to baking after my long travels and this was a great recipe to start with as they are so simple. These cakes get more sticky over time (nom!) so you need to separate the squares with grease proof paper to prevent them from sticking together. 

To make them you will need:

150ml milk
40g black treacle
80g butter
55g plain flour 
1 tbsp of ginger (I really love ginger)
3 tsp of cinnamon
1/2 tsp of bicarbonate of soda
150g granulated sugar
100g porridge oats 

You will also need a 18cm x 28cm tray lined with baking paper. You can use a larger one if you don't have this size (I had to do this) though I think they ginger squares would be better a bit thicker. 

Preheat the oven to 150°c. The actual recipe is super simple, begin by melting the butter with the milk and treacle over a low heat in a saucepan:

Then in a mixing bowl place all the other ingredients. Give the butter mixture time to cool a little and then mix it with the dry ingredients in the bowl. Once all the ingredients are mixed together then spread the mixture evenly in your lined tin and bake for 45 minutes. 

After removing the tray from the oven allow the cake to cool a little before cutting into squares. If you can possibly resist then leave just a few for the following day as they gets stickier and super delicious. 

Happy baking xxx

ps. for the love baking now has its own twitter account (exciting!) give it a follow for make cakey updates.