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Joy’s slice

NZ Woman's Weekly

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150 g	Butter
2 Tbsp	Golden syrup
½ cup	White sugar
2 Tbsp	Brown sugar
¾ cup	Self raising flour
1½ cups	Rolled oats, instant
¾ cup	Threaded coconut
¼ cup	Dried cranberries
2 Tbsp	Pumpkin seeds
90 g	Butter, softened
1 tsp	Mixed spice
1½ cups	Icing sugar
1 tsp	Ground ginger
1 Tbsp	Water, boiling (extra 1tbsp if needed)
2 Tbsp	Threaded coconut

Preheat oven to 175C.
Heat butter, golden syrup, white sugar and brown sugar in a medium saucepan until melted, then simmer 1 minute until syrupy and golden.
In a large bowl, combine flour, oats, coconut, cranberries, pumpkin seeds and spice.
Pour over warm syrup. Mix well. Press into a 17cm x 27cm slice tin, smooth the top firmly with a spatula.
Bake for 15-18 minutes until golden and just toasted at the sides.
Let cool completely, then ice and sprinkle with thread coconut. Cut into squares or slim fingers to serve.
For icing: Mix all ingredients together and enough boiling water to make a smooth spreadable icing.