Ingredients
Base
- 150g butter
- 3/4 cup soft brown sugar
- 2tbsp golden syrup
- 3/4 cup plain flour
- 1 1/2 tsp ground ginger
- 1 1/2 cups whole oats
- 3/4 cup desiccated coconut
Icing
- 150g butter
- 2 cups icing sugar, sifted
- 3 tbsp golden syrup
- 4 tsp ground ginger
Steps
- Preheat the oven to 180°C. Grease a 32cm x 22cm slice tin and line the base 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 caramel. Add the oats and coconut, and fold to combine. Press the mixture into the prepared tin, and smooth out with the back of a spoon.
- Bake in the oven for 15 minutes. Remove and leave in the tin.
- Heat the icing ingredients in a saucepan, stirring over a medium heat until melted. Pour over the warm slice. Leave in the tin to cool, then cut into slices.
- May be stored in an airtight container in the fridge for up to a week.
Source
Chelsea Winter
