This is a variation of Jo Segars Wholemeal Ginger Crunch, but its not wholemeal.
My favourite Ginger Crunch is still the classic Edmonds, however this competes which a more modern chewy twist.
150 grams Butter
2 Tablespoons Golden Syrup
3/4 Cup Brown Sugar
3/4 Cup Shredded Coconut
1 1/2 Cups Rolled Oats
3/4 Cup Plain Flour
2 Teaspoons Baking Powder
3 Teaspoons Ginger
100 gram Butter
6 Tablespoons Golden Syrup
2 Cups Icing Sugar
2 Teaspoons Ground Ginger
Preheat oven to 180C.
Place butter, brown sugar and Golden syrup in a heavy-based pot over a medium heat until butter is melted.
Remove from heat and mix in rest of base ingredients and pour into a lined 20 x 30 cm tin.
Cook in oven for fifteen minutes or until brown (watch).
Remove from oven and leave to cool.
Place butter, golden syrup and vanilla in a heavy based pot over a medium heat until the butter is melted.
Remove from heat. Add ginger and icing sugar and whisk (to avoid any lumps, as I am not a big fan of sifting) till smooth.
Pour icing sugar over base, and leave to cool for half an hour.
Cut into slices in tin when just warm and icing semi-set.