Joy’s slice
Ingredients
| 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 |
Icing
| 1 | Butter |
| 1 | Icing sugar |
| 1 | Water |
| 1 | Ground ginger |
Directions
- 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.
Wine match by Brancott Estate
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