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
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