Ginger crunch is such a divine treat. Make it. Today.
2 c plain flour
1 c desiccated coconut
1 tsp baking powder
2½ tsp ground ginger
½ tsp ground cinnamon
1 c caster sugar
250 g cold butter, cubed
2 tbsp pistachios, finely chopped
300 g butter
1/2 c golden syrup
1 tbsp ground ginger
2 tsp ground cinnamon
2 tsp vanilla extract
3 c icing sugar
Preheat oven to 165 degrees
In a food processor combine four, coconut, baking powder, ginger, cinnamon and sugar. Process to combine.
Add the butter and whiz until the mixture looks like fine breadcrumbs. Stir through pistachios.
Press into the base of a baking paper lined 24 x 30 cm tin. Smooth flat. Bake for 35 - 40 minutes or until lightly golden and firm. Set aside to cool.
For the icing, melt butter, syrup, ginger, cinnamon and vanilla in a saucepan over a medium heat. Once butter is melted, add the icing sugar and whisk until combined.
Pour icing over the cooked base.
Place in the fridge for a couple of hours or until completely set.
Cut into whatever shape you like. Serve. Enjoy!
Stack like jenga in your largest jar or air tight container TIP - To avoid base crumbs on the icing, heat the blade before cutting.