Ginger Crunch

Ginger Crunch - a New Zealand classic with a twist. Lois Daish ( much missed food writer for The Listener a couple of years back) says this version is from the Wholemeal Cafe in Takaka. It is absolutely delicious. Two good sized pieces have been eaten rather quickly already.

Base:

150g butter
2 tbsp golden syrup
3/4 cup soft brown sugar
3/4 cup desiccated coconut
1 1/2 cups rolled oats
3/4 cup plain flour
1 1/2 tsp baking powder
2 tsp ground ginger

Preheat oven to 175C
Line a 20x30cm slice tin

Put butter, golden syrup and sugar in pan and melt gently together.
Remove pan from heat and mix in all the other ingredients.
Press into tin and bake for 15 minutes - I find if I go over this time it goes too crunchy when cool.
Mark into squares while still warm and spread with icing. Leave to cool completely (if you can!) before cutting through icing.

Icing:

60g butter
120g icing sugar
2 level tbsp golden syrup
3 tsp ground ginger

Melt together and beat till smooth.