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Line and grease a 30cm square cake tin or baking dish with baking paper. Preheat oven to 180°C.
In a bowl, combine oats, flour, coconut, ginger and salt. Mix well.
Heat butter, sugar, and golden syrup together until melted. Do not boil. Add the butter mixture to the oat mixture and stir well.
Press base into the cake tin, then bake at 180°C for 15–20 minutes, or until golden brown. While the base is baking, begin the icing below.
When the base is almost ready, make the icing by heating the golden syrup, ginger, and butter together until melted and just beginning to simmer. Remove from the heat and stir in the icing sugar until smooth.
While the icing is still hot, pour it over the hot base. Sprinkle salt flakes evenly over the icing and add the ginger slices to garnish. Cool to room temperature, then refrigerate until set. Slice and serve with a cuppa. Store in an airtight container in the refrigerator.