Oaty ginger slice
Base
150g butter
3/4 cup brown sugar
2 tbsp golden syrup
3/4 cup plain flour
1 1/2 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 cups whole oats
3/4 cup desiccated coconut
Icing
125g butter
3 tbsp golden syrup
5 tsp ground ginger
1 1/2 – 2 cups icing sugar, sifted
Method
Preheat the oven to 180c. Line a 32cm x 22cm slice tin with baking paper.
Melt the butter, sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat.
Sift the flour, baking powder and ginger into the pan with the buttery mixture. Add the oats and coconut, and stir to combine. Press the mixture into the prepared tin and smooth out with your fingers, or the back of a spoon. Bake in the oven for 15 minutes. Remove and leave in the tin.
To make the icing, gently melt the butter and golden syrup in a saucepan over a medium heat. Remove from the heat and sift in the ginger and icing sugar. Stir with a wooden spoon to combine to form a thick, smooth icing. Tip on to the warm slice and press out flat. Leave in the tin to cool then cut into slices. Store in an airtight container in the fridge for up to a week (a ludicrous notion – I bet it won’t last 2 days).
150g butter
3/4 cup brown sugar
2 tbsp golden syrup
3/4 cup plain flour
1 1/2 tsp baking powder
1 1/2 tsp ground ginger
1 1/2 cups whole oats
3/4 cup desiccated coconut
Icing
125g butter
3 tbsp golden syrup
5 tsp ground ginger
1 1/2 – 2 cups icing sugar, sifted
Method
Preheat the oven to 180c. Line a 32cm x 22cm slice tin with baking paper.
Melt the butter, sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat.
Sift the flour, baking powder and ginger into the pan with the buttery mixture. Add the oats and coconut, and stir to combine. Press the mixture into the prepared tin and smooth out with your fingers, or the back of a spoon. Bake in the oven for 15 minutes. Remove and leave in the tin.
To make the icing, gently melt the butter and golden syrup in a saucepan over a medium heat. Remove from the heat and sift in the ginger and icing sugar. Stir with a wooden spoon to combine to form a thick, smooth icing. Tip on to the warm slice and press out flat. Leave in the tin to cool then cut into slices. Store in an airtight container in the fridge for up to a week (a ludicrous notion – I bet it won’t last 2 days).