Ginger, almond and oat slice
Ginger crunch is one of the best in my book but it has to have a topping with plenty of ginger and thick enough for your teeth to sink into on top of a base with just enough crunch. A handful of oats and some roasted almonds added to the base makes for a satisfying outcome. Makes 24
|2 Tbsp||Golden syrup|
|¾ cup||White sugar|
|1 Tbsp||Crystallised ginger, finely chopped|
|1 cup||Rolled oats|
|½ cup||Almonds, (roasted and chopped)|
|¾ cup||Self raising flour|
|½ cup||Desiccated coconut|
|4 tsp||Ground ginger|
|5 Tbsp||Golden syrup|
|2 cups||Icing sugar, (sifted)|
|1 small handful||Crystallised ginger, or stem ginger, thinly sliced, for top|
- Preheat oven to 180C. Line a 20 x 30cm slice tin with baking paper.
- To make the base, melt the golden syrup, butter, sugar and ginger together in a saucepan. Add the other ingredients, stir well then press into the tin. Bake for 20 minutes or until golden.
- To make the topping, melt the butter, ground ginger, golden syrup and icing sugar together in a saucepan.
- Beat well then pour over the base. Top with slices of ginger and chill until firm before cutting into pieces with a hot knife.