I’ve recently had a hankering to eat something sweet with my morning coffee that I buy across the road from the office I work in but I’m often disappointed with store bought cakes. One day the urge was strong enough that I succumbed to it and bought a slice of Ginger Crunch. Well, it was delicious! It had a really nice thick oaty base and a good thick layer of yummy ginger icing.
After buying a few, I figured that really I could probably make my own so I went on the hunt for a recipe. I tried a couple but none where quite what I was after so I changed it up a bit and came up with the recipe below. If you want it slightly crunchy, store it in the fridge.
Oat Ginger Slice
¾ C brown sugar
2 T golden syrup
1 t vanilla essence
¾ C flour
1 ½ t baking powder
1 ½ t ground ginger
¾ C desiccated coconut
¾ C whole grain oats
¾ C rolled oats
3 T golden syrup
4 t ground ginger
2 – 3 cups icing sugar
2 T shredded coconut
- Preheat the oven to 180c. Line a 32cm x 22cm slice tin with baking paper.
- Beat the butter and sugar until light and fluffy.
- Beat in the egg.
- Lightly beat in the golden syrup and vanilla essence.
- Sift the flour, baking powder and ginger into the bowl and mix until smooth.
- Add the whole grain oats and coconut, folding to combine.
- Press the mixture into the prepared tin and smooth out with the back of a spoon.
- Bake in the oven for 20 minutes or until golden brown all over. Remove and leave in the tin sitting on a cooling rack.
- Melt the butter in a medium sized saucepan then take off the heat.
- Mix in the golden syrup and ground ginger.
- Add 2 cups of the icing sugar mixing till smooth. Slowly add icing sugar until the butter is all mixed in.
- Spread over the warm base.
- Sprinkle over the shredded coconut, pressing lightly into the icing.
- Leave in the tin to cool then cut into slices.