Biscuits, Cookies and Slices: Chewy Ginger Crunch

Chewy Ginger Crunch

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.

Ingredients:

Base:

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

Icing:

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.