These are a chewy, coconutty, delicious kind of flapjack. I had never heard of diggers before, but they’re definitely worth a try!

120g plain flour, sifted
225g caster sugar
100g oats
80g desiccated coconut
120g butter, melted
1tbsp golden syrup
1 level tsp of bicarbonate of soda
2tbsp boiling water


1. Grease and line a square tin. Preheat the oven to gas mark 3/ 160°c ensuring the shelving is centre.

2. Mix together the flour, sugar and oats.


3. Melt the butter in a small pan along with the golden syrup. Gently heat until melted.


4. Mix the bicarbonate of soda with tablespoons on boiling water. Add to the butter and syrup mix.


5. Pour the liquid mixture over the dry ingredients and mix together throughly.


6. Tip and press down the mixture in the tin. Alternatively, you can shape into small cookies and place ion a boing tray.


7. Bake in the oven for 20 minutes or until golden. If making as cookies, bake for 10 to 15 minutes.


8. Cut into squares.




– Charlotte x

| Original Recipe Hairy Bikers Mum Knows Best |

| Previous Post Sweet Pear Sponge |

Golden Syrup Cupcakes

Rather than letting the golden syrup left over from these Chocolate Chip Cookies go to waste, I’d thought I’d try using  the remainder of it in something else, and I settled on this cute little cupcakes. These had quite a unique flavour but nonetheless, they were nice. They do look a little unusual – not the kind of cupcake I’d usually make, but its good to try something different!


Golden Syrup Cupcakes

75g Unsalted Butter, Softened
50g Caster Sugar
2 Level tbsp of Golden Syrup
1 Large Egg
150g Self-Raising Flour
1tsp Vanilla Essence
2tbsp Milk

250g Icing Sugar
75g Unsalted Butter, Softened
2 Level tbsp of Golden Syrup
2tbsp Milk
Half tsp of Vanilla Essence


1. Place 12 cupcake cases in a tin. Pre-heat the oven to gas mark 4.

2. Cream together the unsalted butter and sugar. Stir in the level tablespoons of golden syrup.

3. Beat the egg and gradually add this in along with the self-raising flour.

4. Finally add the vanilla and the milk and give a final mix. Divide the mixture between the 12 cake cases and bake in the oven for 15 minutes.

5. Leave to cool slightly before transferring the cupcakes to a wire rack to completely cool.

6. For the buttercream icing, cream together the icing sugar and softened butter. Add in the golden syrup, milk and vanilla essence and stir until a smooth icing forms.

7. Spoon a little frosting onto each of the cupcakes and allow itself to even out.

8. Leave to set slightly, before eating them all up!






– Charlotte x

| Previous Recipe Chocolate Cheesecake |

Golden Syrup Chocolate Chip Cookies

Whilst tidying out the cupboard over the recent bank holiday weekend, I found a jar of golden syrup just gathering dust at the very back. Not only was I surprised to find the jar unopened, but I also found that attached to it was a small paper recipe for these cookies. Since I had no other plans for the syrup, I decided to give them a go and they were actually really nice!



115g Unsalted Butter, Softened
1 tsp Vanilla Extract
50g Caster Sugar
3 tbsp Golden Syrup, levelled spoonfuls
1 Egg
175g Self-Raising Flour, Sifted
75g Chocolate Chips
75g Chopped Almonds (I used the flaked almonds left over from my Cherry Bakewell Sponge, just chop them up a little!)


1. Preheat the oven to gas mark 5, ensuring the shelving is centre. Grease and line two baking trays with greaseproof paper.

2. In a bowl, cream together the softened butter, vanilla extract and caster sugar.

3. Add in the golden syrup and the egg and mix.

4. Gradually sift in the self-raising flour.

5. Finally add in the chocolate chips and almonds and give a final stir to ensure all the ingredients have combined together.


6. Place small spoonfuls of the mixture onto your baking trays. I managed to make 15 cookies. However, I made mine quite big so you’d be able to get a LOT more if you make them small!

7. Bake in the oven for 10 to 12 minutes until golden brown. (Don’t be tempted to cook them longer even if they are soft as biscuits harden when they cool down.)

8. Leave to cool before transferring to a wire rack.






– Charlotte x

| Original Recipe Golden Syrup Cookies |

| Previous Recipe Cherry Bakewell Sponge |

Ginger Loaf

This is one of my all time favourite cakes to make. I believe that any cake you can cook in a loaf tin is going to be a winner and this one certainly doesn’t disappoint. Not only is it perfect on its own with a cup of tea, this loaf tastes great with custard, cream, ice-cream… which ever you fancy, they all taste great! The golden syrup in this cake gives the loaf it’s glossy finish, which I think makes it look exciting and gives it a more sophisticated look.

(Hairy Biker Recipe)

Ginger loaf

Ginger Loaf

– 200g self-raising flour
– 200g sugar
– 1 tsp ground ginger
– 1sp bicarbonate of soda
– 55g unsalted butter
– 1 egg
– 2 tbsp golden syrup
– 240ml hot water

1. Preheat the oven to gas mark 4, ensuring the shelving is positioned in the centre. Line a loaf tin with baking parchment.
2. Begin by placing the dry ingredients in a bowl. Sieve the self-raising flour in, along with the sugar, ground ginger and bicarbonate of soda.
3. Rub in the butter using your fingertips until the ingredients turn to a breadcrumb like consistency.
4. Add the egg, golden syrup and hot water and stir until the batter is all combined together. (This cake batter should be quite thin and runny, so don’t panic thinking you’ve put too much water in – just keep stirring!)
5. Pour into loaf tin and bake in the centre of the oven for 35 to 40 minutes.



– Charlotte x