Recipe: Chewy oat, ginger and pistachio slice

Pistachios add crunch to this gingery slice.
MANJA WACHSMUTH

Pistachios add crunch to this gingery slice.

If you are a connoisseur of ginger crunch do try this – it has the perfect balance of sweetness and spice, plus the crunch of pistachios and a chewy oaty base.

INGREDIENTS

Base:
150g butter
3 tablespoons golden syrup
¾ cup brown sugar
¾ cup desiccated coconut
1½ cups rolled oats
¾ cups wholemeal flour
3 teaspoons ground ginger
1½ teaspoons baking powder
½ cup chopped crystallised ginger

Icing:
85g butter
100ml golden syrup
2½ cups icing sugar
3 teaspoons ground ginger
1 tablespoon cream or milk

Topping:
¾ cup pistachios, roasted*
½ cup roughly chopped crystallised ginger 

METHOD

Heat oven to 180°C. Grease and line a slice tin, about 17 x 27cm. 

Base: Place butter and golden syrup in a large saucepan and melt over medium heat. Take off heat and add all other base ingredients. Mix well to combine. Press mixture firmly into prepared tin and bake 15-20 minutes or until base starts to colour to a nice golden brown. 

While base is in the oven, rinse out the pan and make the icing. Place butter and golden syrup in pan and melt over medium heat. Add icing sugar and ginger and whisk until well combined and there are no lumps. Mix in cream or milk.

Take cooked base from oven and leave to sit for 5 minutes then pour icing over. Sprinkle with roasted pistachios and chopped crystallised ginger.

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Allow slice to cool then place it in the fridge to set for a few hours before cutting into pieces.  Makes about 24 pieces

* To roast the pistachios, spread them on a baking tray and bake at 150°C for 10-15 minutes. Cool completely before using. 

 - NZ House & Garden

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