Wholemeal Ginger Crunch

from Jo Seagar's book The Cook School Recipes

This is a delicious slice, almost addictive, that I've been making lately - as with all Jo's recipes it is really easy with spectacular results.Extra nice because of the chopped crystallised ginger and wholemeal flour in the base.

Recipe

Preheat the oven to 180 degrees Celsius and line a 20cm X 30cm slice tin with baking paper

Base

150 g butter

2 tablespoons golden syrup

3/4 cup brown sugar

3/4 cup long thread coconut

1 1/2 cups rolled oats

3/4 cup wholemeal flour

2 teaspoons baking powder

3 teaspoons ground ginger

1 cup chopped crystallised ginger

Melt butter, golden syrup and brown sugar over a low heat. Mix the dry ingredients in a bowl and pour in melted ingredients. Mix all together and press the mixture into the prepared tin.

Bake for 20 minutes.

Icing/Topping
100 g  butter
6 tablespoons golden syrup
2 1/2 cups icing sugar
3 teaspoons ground ginger

Melt butter and golden syrup, beat in ginger and icing sugar. Pour over still-warm base.

Chill before cutting into 24 pieces (I got 32 healthy size pieces!!)

Enjoy !