Annemarie's Oaty Ginger Crunch
kiwi, sweet
Ingredients
Double for large Pyrex dish.
Melt together:
150g butter
2 tbsp golden syrup
3/4 cup brown sugar
Dry Ingredients:
3/4 cup coconut
1 1/2 cup rolled oats (halfe flocken Kolln)
3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp powdered(?) ginger (inver) (maybe a little more)
Ginger icing:
8 tbsp (120g) butter
16 tbsp icing sugar (puder zucker)
8 tbsp golden syrup
4 tsp ground ginger (maybe a little more)
Description
James: Annemarie is the sister of an ex-girlfriend. She shared this great ginger crunch recipe, which I think is nicer than the traditional drier NZ one.
Directions
Base:
Mix dry ingredients then add to butter mixture. Press into greased dish and bake at 180 degrees C for 15 - 20 minutes. Ice with ginger icing when completely cool.
Ginger Icing:
Melt together. Whisk until blended smooth. Pour over base. Leave to cool. Icing will always be soft and gooey.
