Ingredients
Topping
Method
Ginger and pistachio slice
1.Preheat the oven to 180ºC. Grease a 20cm x 30cm slice tin. To make the base, combine the butter, sugar and maple syrup in a medium-large saucepan and gently heat until butter has melted.
2.Add toasted pistachio, muesli and coconut, followed by the sifted flour and baking powder. Mix well.
3.Spread into prepared tin and flatten by hand. Bake for 20 minutes or until golden brown. Remove from oven and leave to cool in the tin.
Topping
4.Combine the butter and maple syrup in a small pot and melt while stirring. Take the pot off the heat, then add the icing sugar and ground ginger.
5.Pour over the cooled base then sprinkle over the chopped pistachio and crystallised ginger.
6.When the slice has cooled completely, remove from the tin and cut to the desired size.
For a super-fast dessert, follow it up with ginger pistachio slice. This one is lovely and keeps for ages. Mine’s been going a week in the pantry, but you could keep it for about a month in a sealed container in the fridge – not that you’ll have any left to share! It also makes a great treat to package up and give away. I loaded this recipe with pistachios because I love them paired with ginger. It’s a beautiful-looking colour combo as well! But if there’s another nut you love, feel free to use that instead. – Mike Van de Elzen
Note
