Base
175g butter
3/4 cup brown sugar
2 tbsp golden syrup
1 1/2 tsp baking powder
2 tsp ground ginger
1 cup plain flour, sifted
1 cup desiccated coconut
1 1 /2 cups finely chopped nuts (cashews and almonds)
Icing
150g butter
2 1/2 – 3 cups icing sugar, sifted
3 tbsp golden syrup
4 tsp ground ginger
Method
- Preheat the oven to 160c on fan bake. Line a 32cm x 22cm slice tin with baking paper and ensure the sides are covered.
- Melt the butter, sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat once mixed.
- Sift the flour, baking powder and ginger into the pan with the buttery mixture. Add the nuts and desiccated coconut, and stir to combine. Press the mixture into the prepared tin in an even layer and bake in the oven for 15 minutes. Remove from the oven and leave in the tin to cool.
- Heat the icing ingredients (start with 2 cups of the icing sugar) in a saucepan, stirring over a medium heat until melted. If the butter isn’t all mixing, add more icing sugar until you have a nice smooth texture. Pour/spread over the warm slice. Leave in the tin to cool then cut into slices.
