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Makes:
24 SQUARES
You may have eaten ginger crunch with an oat base at The Wholemeal Café in Takaka. This version is made using maple syrup and has the same wonderful crunchy yet still a little chewy base.
TIP: If you have a slightly smaller tin that will work well too. Turn baking tin halfway through baking for an even bake.
Base
| 150 g | Butter (Main) |
| 2 Tbsp | Maple syrup (Main) |
| ¾ cup | Soft brown sugar |
| ¾ cup | Plain flour |
| 1 ½ tsp | Baking powder |
| 2 tsp | Ground ginger (Main) |
| 1 ½ cups | Rolled oats (Main) |
| ½ cup | Desiccated coconut |
Icing
| 50 g | Butter |
| 2 Tbsp | Maple syrup (Main) |
| ¾ cup | Icing sugar |
| 3 tsp | Ground ginger (Main) |
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Directions
- Heat the oven to 180C. Line a 30cm x 20cm slice tin (no larger) with baking paper.
- Place the butter, maple syrup and brown sugar in a small heavy-based saucepan. Place over low heat and gently melt together.
- Sift the flour, baking powder and ginger into a large bowl. Stir in the rolled oats and coconut. Pour in the butter mixture and stir to combine.
- Press mixture evenly into the prepared tin using a small metal spatula. Place in the oven and bake for 15 minutes until golden brown.
- To make the icing, place the butter and maple syrup in a small saucepan. Sift in the icing sugar and ground ginger then place over low heat and stir gently until combined. Remove from the heat and stir a little more vigorously until smooth and thick.
- Remove the cooked base from the oven. Pour the icing over the hot base, spreading with a small metal spatula until you have a thin coating. Allow to cool before cutting into squares.
- Store in an airtight container.
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