Ginger & Coconut Slice

Makes about 20 slices

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Ingredients

GINGER ICING

• 150 grams butter

• ¼ cup golden syrup

• 1 ½ tablespoons ground ginger

• 1 ½ cups icing sugar

BASE

• 2 cups plain flour

• 1 teaspoon baking powder

• ½ cup desiccated coconut

• 1 cup caster sugar

• 2 teaspoons ground ginger

• 250 grams butter

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Method

For the base:

1. Preheat the oven to 180’C

2. Line a 20 x 30cm slice tin with baking paper

3. Cut the butter into 1 cm cubes

4. Sift the flour, baking powder and ginger together into a large bowl

5. Put the flour mixture, coconut and sugar in the bowl of a food processor and pulse to combine

6. Add the butter and continue to process the mixture until it resembles fine breadcrumbs

7. Put the mixture into the lined slice tin and press it down gently, smoothing the surface

8. Bake on a wire rack in the centre of the oven for 35-40 minutes until golden brown

9. Remove from the oven and set aside to cool completely

10. Once cool, ice with ginger icing

For the icing:

1. Sift the icing sugar into a medium sized bowl

2. Put the butter, golden syrup and ginger in a small saucepan and gently heat until the butter is melted, and the mixture is combined

3. Slowly add the icing sugar to the melted butter mixture, whisking to a smooth, creamy consistency

4. Pour evenly over the cooled slice and put in the fridge to set

5. Slice into squares or fingers and store in an air-tight container for up to one week in the fridge