Cooked - Mum's Ginger Crunch

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Mum's Ginger Crunch

1.0

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

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

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.
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.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

CuisineNew Zealand

Occasions📆Everyday🫖Tea Time

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 3 weeks ago

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