Quick and Easy

Ginger crunch with oats and almonds

Chewy, nutty and gently-spiced - this ginger crunch recipe is destined to be a favourite. Fill the tins with this moreish slice and be sure to serve with a steaming hot cuppa
Ginger crunch with oats and almonds
12 large_piece
30M
35M
1H 5M

This recipe first appeared in Food magazine issue 75.

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Ingredients

Base
To ice and top

Method

1.Preheat the oven to 180ËšC (160ËšC fan-bake). Grease and line a 20cm x 28cm slice tin with baking paper.
2.Toast the oats, sliced almonds and coconut in a slice pan in the preheated oven for 5-10 minutes until the coconut is starting to turn golden. Remove the pan from the oven and set it aside.
3.Combine the butter, sugar, crystallised ginger and golden syrup in a medium-sized pan and stir the mixture constantly over a medium heat until it has melted. Remove the pan from the heat.
4.Add the toasted ingredients to the melted butter mixture along with the flour and baking powder and combine well.
5.Spread the mixture into the prepared pan, flattening and pressing it down firmly. Bake the base in the middle of the preheated oven for 20 minutes, or until it turns golden all over. Remove the pan from the oven and set it aside for the base to cool.
6.Meanwhile, prepare the icing by combining the butter and golden syrup in a small pan and stirring the mixture over a low heat until it has melted. Take the pan off the heat and stir through the icing sugar and ground ginger until the mixture is smooth and thick.
7.Pour the topping over the cooled base and sprinkle the sliced almonds and finely chopped ginger over the top, pressing them down gently into the icing.
8.Leave the slice to cool at room temperature, then cut it with a sharp knife. The slice will keep for up to a week in an airtight container at room temperature.
  • Makes 12 large rectangular slices 
or 24 small square slices.
Note

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