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.

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Author: Jo

I write, I bake, I chase sunrises.

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