Recipe: Ginger and oat crunch

00:55, Mar 18 2013
oat ginger crunch
TREAT ME: Ginger and oat crunch.

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.

GINGER AND OAT CRUNCH

250g butter
30g honey
170g brown sugar
60g cornflakes
175g coconut
190g rolled oats
170g butter
225g golden syrup
500g icing sugar
20g ground ginger

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.

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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