Rosa Cafe, in Wellington's Khandallah, is something of a local institution. This delicious, moist and crunchy slice is one of its most sought-after treats.
NEED TO KNOW
|Type of dish||Sweet treat|
|Cooking time||30 min - 1 hour|
GINGER AND OAT CRUNCH
|170g brown sugar|
|190g rolled oats|
|225g golden syrup|
|500g icing sugar|
|20g ground ginger|
|Heat the oven to 180C and grease and line a medium slice tray.
1. Melt first portion of butter and honey, then stir in the brown sugar, cornflakes, coconut and rolled oats. Press into the prepared tin and bake until golden (about 20 minutes).
2. When the base has cooled to room temperature, make the icing by melting the second portion of butter and golden syrup together. Stir in icing sugar and ground ginger and beat until smooth. Add more icing sugar if needed. Pour over cooled base and allow to set before cutting.
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