Oaty Ginger Crunch

This oaty ginger slice appeared in Wish You Were Here and is a staple at Jess’ Beach Road Cafe.

As for the recipe itself? I can’t remember where I found it the first time – although it is a quintessential Kiwi classic. You’ll find it in bakeries all around the country – usually sold as Ginger Slice. With a gingery Anzac biscuit base and a tooth-shatteringly sweet ginger fudge icing, to simply call it ginger slice is to miss acknowledging the oats – which I think, add the texture this fudgily sweet slice needs.

Anyways, whatever you call it, here’s the recipe.

What you need

Before you start – preheat the oven to 180C. Lightly grease and line the sides of a slice tin – about 11cm x 34cm.

For the Base

• 150g plain flour
• 1 ½ tsp baking powder
• 1 ½ tsp ground ginger
• 75g desiccated coconut
• 165g rolled oats – not the instant variety
• 150g light brown sugar
• 150g butter
• 70g golden syrup

What you do with it…

Sift the flour, baking powder and ginger into a medium bowl.

Add the coconut, rolled oats and brown sugar.

Melt the butter and golden syrup in a small saucepan over low heat.

Pour into the dry ingredients and mix until combined.

Press the mixture into the prepared tin.

Bake for 25-30 minutes or until golden brown.

For the Icing

• 290g icing sugar
• 1 tbsp ground ginger
• 120g butter
• 115g golden syrup

What you do with it

Sift together the ginger and icing sugar into a small bowl.

Melt the butter and golden syrup in a small saucepan over low heat.

Mix it all together until smooth.

Spread evenly over the cooked base.

Leave to set in the tin before cutting into small pieces.

Okay, it’s Thursday so time to do the Lovin’Life linky thing…

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