Takaka ginger crunch

Another gingery favourite is the version of ginger crunch from the Wholemeal Café in Takaka.

Base

2 Tbsp	Golden syrup
150 g	Butter
¾ cup	Brown sugar
¾ cup	Desiccated coconut
1 ½ cups	Rolled oats (Main)
¾ cup	Flour (Main)
1 ½ tsp	Baking powder
2 tsp	Ground ginger (Main)

Icing

60 g	Butter
120 g	Icing sugar (Main)
2 Tbsp	Golden syrup (Main)
3 tsp	Ground ginger

Directions

1. Preheat the oven to 175C. To make the base, put the butter, golden syrup and brown sugar into a saucepan and stir over a low heat until melted. Remove from the heat. Mix all the dry ingredients together in a bowl, then add to the saucepan. Mix thoroughly.
2. Press into a non-stick 20 x 30cm slice tin. Bake for 15 minutes. Mark into squares while still warm. Make the icing by putting all the ingredients together in a saucepan over a low heat. Stir until melted, then beat until very smooth.
3. While the mixture is still hot, spread over the warm base. When completely cold, cut through the icing and separate the squares.