OATY GINGER CRUNCH

One of my favourite slices growing up was ginger crunch. Here is a version that has the addition of oats, which makes the slice slightly chewy. It’s become one of my family’s favourite slices! The recipe originates from a café in Takaka called The Wholemeal Cafe. You will also find this recipe in Volume 3, page 158.

Ingredients:

Base

150g butter

¾ cup brown sugar

2 tbsp golden syrup

1½ cups rolled oats

¾ cup desiccated coconut

¾ cup plain flour

2 tsp ground ginger

1½ tsp baking powder

Icing

50g butter

2 tbsp golden syrup

1 cup icing sugar

3 tsp ground ginger

Method:

• Preheat oven to 180°C (350°F) and grease and line a 20x30 cm (8x11 inch) slice tin.

• Gently heat the butter, sugar and golden syrup in a large saucepan until the butter has melted. Remove from the heat.

• Add the remaining base ingredients and mix until well combined.

• Tip the mixture into the prepared tin and press firmly.

• Bake for 15–20 minutes until cooked and golden. Cool in the tin.

• Heat the icing ingredients in a saucepan over a low heat until melted, stirring until well combined. Spread over the cooled base.

• Cut into slices while the icing is still warm.

Makes: 12 squares

Prep Time: 10 minutes

Cooking Time: 15-20 minutes