There are so many versions of ginger crunch, but this is my favourite so far.
BASE
150 g butter
1/2 cup sugar
1/4 cup golden syrup
1 1/2 cups rolled oats
3/4 cup self-raising flour
1/2 cup desiccated coconut
2 tsp ground ginger
GINGER TOP
100 g butter
3 tbsp golden syrup
2 cups icing sugar
4 tsp ground ginger
Optional
3 tbsp chopped crystallised ginger
Or
3 tbsp pistachio nuts
Or
3 tbsp toasted almonds
Method
Preheat oven to 170°C fanbake (340°F) and line a small slice tray (about 21cm x 27cm) with baking paper.
To make the oat base, heat together butter, sugar and golden syrup in a medium pot until melted.
Mix in oats, flour, coconut and ginger to evenly combine.
Press firmly and evenly into prepared tray and bake until pale golden (20-25 minutes).
When the base is nearly cooked, make the ginger topping by heating together butter and golden syrup in a medium pot until melted and starting to bubble.
Stir in icing sugar and ground ginger to combine evenly and spread mixture over cooked base while still hot.
When the topping is set, add the pieces of crystallised ginger or pistachio or almonds. I like it with or without them
Cut into squares while still warm.
Store in a sealed container in a cool place for up to a week.
