When I was a child my father used to receive a gift of crystalized ginger, dried fruit and nuts every Christmas. I hated, and still dislike, the dried figs component, and I wasn’t very keen on the ginger either. That has changed over time, and as I’ve grown older I’ve come to enjoy crystalized ginger.
When my mind turns to baking, ginger has become my favorite. This recipe is a twist on Ginger Crunch. I like the addition of porridge oats (oatmeal) and coconut to the traditional recipe. The oats make it feel healthier somehow,
15o grams/5 oz butter
2 Tablespoons golden syrup
3/4 cup brown sugar
1 cup coconut
1 1/2 cups rolled oats (oatmeal)
1 cup white flour
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1/2 cup of finely chopped crystalized ginger
1. Preheat the oven to 180C/350F. Line your slice tin (20 cm x 30 cm)
2. Melt the butter, golden syrup and brown sugar in a saucepan, stirring the mixture occasionally. Remove from heat once the butter is all melted.
3. Mix all the dry ingredients together in a bowl and make a well in the center.
4. Add the melted butter mix to the flour and mix until combined.
5. Press the mix into your lined tin and bake for 15 – 20 minutes.
150 grams/5 oz butter
2 – 2 1/2 cups of icing sugar/confectioner’s sugar
2 tablespoons golden syrup
1 1/2 tablespoons ground ginger
1. Combine butter, golden syrup, ginger and 2 cups of the icing sugar in a saucepan and heat until the butter melts. Stir constantly. If the frosting is too running gradually add the other 1/2 a cup of icing sugar until it is a workable consistency.
2. Pour frosting over the cooled baked slice.
3. If you’re a ginger fan, sprinkle more chopped crystallized ginger and some pistachio nuts on top for decoration.
This is a delicious slice, and I find it very moreish.
Are you a fan of ginger?