The warm fragrance of heady ginger is the perfect spice for aromatic winter baking. Add a hint to this crunchy, coconut-spiked slice.
2 cups plain flour, sifted
1/2 cup desiccated coconut
1 tsp baking powder, sifted
2 tsp ground ginger, sifted
1 cup caster sugar
250g cold butter, chopped
150g butter, chopped
1/4 cup golden syrup
1 1/2 Tbsp ground ginger, sifted
1 1/2 cups icing sugar, sifted
1 Preheat oven to 180C. Place the flour, coconut, baking powder, ginger and sugar in a food processor and process in short bursts to combine.
2 Add the butter and process until the mixture resembles fine breadcrumbs.
3 Press into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper*.
Bake for 35-40 minutes or until golden and firm to thetouch. Set aside.
4 To make the icing, place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until butter is melted. Add the icing sugar and whisk to combine. Pour icing over the cooked base.
Refrigerate for 1 hour or until set. Cut into squares to serve.
The mixture will be crumbly when you press it into the tin, but will come together as the butter melts while it is baking.
* For more recipes by Donna Hay click here.