Mum’s Ginger Crunch

• total tid: 22 minutes

Ingredienser

Another one from Mum’s go-to slice tin — a crisp, oaty ginger base with a generous layer of ginger icing and plenty of crystallised ginger. 🤎

20 × 20 cm (8 × 8 in) tin

Oaty ginger base

150 g butter (5.3 oz)

100 g sugar (½ cup / 3½ oz)

90 g golden syrup (¼ cup / 3 oz)

135 g rolled oats (1½ cups / 4¾ oz)

110 g self-raising flour (¾ cup / 4 oz)

45 g desiccated coconut (½ cup / 1½ oz)

2 tsp ground ginger

Ginger icing

125 g butter (4½ oz)

85 g golden syrup (4 tbsp / 3 oz)

375 g icing sugar (2½ cups / 13 oz)

5 tsp ground ginger

3–4 tbsp crystallised ginger, finely chopped

Instruktioner

Preheat oven to 180°C / 350°F conventional or 160°C fan. Line the tin with baking paper.

Melt the butter, sugar and golden syrup together gently. Stir in the oats, flour, coconut and ground ginger.

Press firmly and evenly into the tin and bake for 20–25 minutes, until golden and set.

Start making the icing while the base is still baking so both are warm at the same time.

Melt the butter and golden syrup together. Remove from the heat and stir in the icing sugar and ginger until smooth.

Mum’s tip: pour the warm icing over the warm base so it spreads easily right to the edges.

Scatter with crystallised ginger and leave to cool and set before slicing.

And definitely — don’t skimp on the icing!

Thanks, Mum 🤎