Takaka ginger crunch
Another gingery favourite is the version of ginger crunch from the Wholemeal Café in Takaka.
|2 Tbsp||Golden syrup|
|¾ cup||Brown sugar|
|¾ cup||Desiccated coconut|
|1½ cups||Rolled oats|
|1½ tsp||Baking powder|
|2 tsp||Ground ginger|
- Preheat the oven to 175C. To make the base, put the butter, golden syrup and brown sugar into a saucepan and stir over a low heat until melted. Remove from the heat. Mix all the dry ingredients together in a bowl, then add to the saucepan. Mix thoroughly.
- Press into a non-stick 20 x 30cm slice tin. Bake for 15 minutes. Mark into squares while still warm. Make the icing by putting all the ingredients together in a saucepan over a low heat. Stir until melted, then beat until very smooth.
- While the mixture is still hot, spread over the warm base. When completely cold, cut through the icing and separate the squares.