Heat oven to 200C/180C fan/gas 6.
Butter and line a 20-21cm square baking
tin with baking parchment. Gently melt
together the butter, sugar and syrup
in a large pan. Tip in the oats, flour
and coconut, and mix well. Press the
mixture into the tin to flatten evenly. Bake
for 30 mins until golden and crisping.
To make the icing, put the butter,
icing sugar, syrup and ground ginger
in a small pan and heat gently, stirring,
until all melted together. Pour straight
over the flapjacks, scatter with the
diced ginger and cool in the tin.