Ginger Crunch

Baking
Photo of Ginger Crunch

Ingredients

  • OATY BASE
  • 150g Olivani
  • 1/2 cup sugar
  • 1/4 cup golden syrup
  • 1 1/2 cups rolled oats
  • 3/4 cup self-raising flour
  • 1/2 cup desiccated coconut
  • 2 tsp ground ginger
  • GINGER TOPPING
  • 100g Olivani
  • 3 tbsp golden syrup
  • 2 cups icing sugar
  • 4 tsp ground ginger
  • 3 tbsp crystallised ginger, chopped

Method

  1. Preheat oven to 170°C fan bake. Line a small baking tray with baking paper.
  2. BASE
  3. Melt Olivani, sugar, and golden syrup together in a medium pot.
  4. Stir in oats, self-raising flour, coconut, and ginger until well combined.
  5. Press mixture firmly and evenly into the prepared tray.
  6. Bake for 20–25 minutes or until golden brown.
  7. TOPPING
  8. Near the end of the base’s bake time, heat Olivani and golden syrup until melted and bubbling.
  9. Stir in icing sugar and ground ginger to form a smooth topping.
  10. Spread the topping over the base while both are still hot.
  11. Sprinkle chopped crystallised ginger over the top.
  12. Cut into squares while still warm. Store in an airtight container for up to a week.