340g/12oz/1½ cups butter, plus extra to grease
225g/8oz/1 cup caster (superfine) sugar
225g/8oz/¾ cup golden (corn) syrup
450g/1lb/4½ cups rolled oats
1 tbsp ground ginger
1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a 28 x 18cm/11 x 7in shallow cake tin and base-line with parchment paper.
2 Put the butter, sugar and syrup in a large pan and heat gently until melted. Stir in the oats and ginger, then pour the mixture into the prepared tin and level the surface.
3 Bake in the oven for 30–35 minutes until golden brown. Set aside to cool in the tin for 15 minutes, then cut into 24 pieces with a sharp knife. Leave in the tin until cold.