Ginger, almond and oat slice

Ginger crunch is one of the best in my book but it has to have a topping with plenty of ginger and thick enough for your teeth to sink into on top of a base with just enough crunch. A handful of oats and some roasted almonds added to the base makes for a satisfying outcome. Makes 24

Base

150 g	Butter
2 Tbsp	Golden syrup
¾ cup	White sugar
1 Tbsp	Crystallised ginger, finely chopped (Main)
1 cup	Rolled oats
½ cup	Almonds, (roasted and chopped)
¾ cup	Self raising flour
½ cup	Desiccated coconut

Topping

100 g	Butter
4 tsp	Ground ginger (Main)
5 Tbsp	Golden syrup
2 cups	Icing sugar, (sifted)
1 small handful	Crystallised ginger, or stem ginger, thinly sliced, for top (Main)

Directions

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.
4. Beat well then pour over the base. Top with slices of ginger and chill until firm before cutting into pieces with a hot knife.