Cakes and Sweets

Takaka Ginger Crunch


21st August 2006   9:13PM  

Base
150g butter
2tbsp golden syrup
cup brown sugar
cup desiccated coconut
1 cups rolled oats
cup flour
1 tsp baking powder
2 tsp ground ginger

Icing
60g butter
120g icing sugar
2 level tbsp golden syrup
3 tsp ground ginger

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 sauce-pan 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.
Makes 24 squares.