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Ginger, almond and oat slice. Photo / Babiche Martens

Makes 24 pieces

Base
2 Tbs golden syrup
150g butter
3/4 cup white sugar
1 Tbs stem or crystallised ginger, finely chopped
1 cup rolled oats
1/2 cup almonds, roasted and chopped
3/4 cup self-raising flour
1/2 cup desiccated coconut

Topping
100g butter
4 tsp ground ginger
5 Tbs golden syrup
2 cups icing sugar, sifted
Stem or crystallised ginger, thinly sliced

1 Preheat oven to 180C. Line a 20 x 30cm slice tin with baking paper.

2 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.

3 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.

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