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 |
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- 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.
- 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.
- While the mixture is still hot, spread over the warm base. When completely cold, cut through the icing and separate the squares.