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Triple Ginger Crunch Slice 

I know pistachio is the standard ginger slice addition, however, they are expensive and it is not always easy to obtain nice fresh nuts that are not rancid. Here I use a mixture of toasted pumpkin seeds and sliced (or chopped) almonds. This slice is on the sweet side, so I treat it as exactly that, a treat served in small portions to lift the spirits on a grey day. I have also added lots of extras such as oats, nuts, seeds and 3 types of ginger to give it a little more intrigue. 
Servings 24 squares
Prep Time 30 minutes
Cook Time 20 minutes

Ingredients

Base:

  • ⅓ cup (50g) packed brown sugar
  • ½ cup (75g) plain flour (can use gluten free flour mix)
  • ½ cup (50g) rolled oats
  • ½ cup (40g) desiccated coconut
  • ¼ cup (40g) toasted pumpkin seeds
  • ¼ cup (25g) sliced or chopped almonds
  • 1 tsp baking powder
  • 2 tsp ginger powder
  • pinch of salt
  • 100 g melted butter

Ginger Icing:

  • 75 g butter
  • 2 tbsp golden or maple syrup
  • 1 cup (120g) icing sugar
  • 3-4 cm fresh ginger root, finely grated (or use 2 tsp ground ginger)
  • 3 tbsp toasted pumpkin seeds
  • 3 tbsp sliced or chopped almonds
  • ¼ cup (40g) roughly chopped crystallised ginger
  • generous pinch of salt

Instructions

  • Preheat the oven to 180C (fan 160C). Line a small baking tin (approx. 18 cm x 22 cm) with baking paper.
  • In a mixing bowl combine the sugar, flour, oats, coconut, pumpkin seeds, almonds, baking powder, ground ginger and salt. Add the melted butter and mix until combined.
  • Tip into the prepared tin and press evenly into the base. Bake for 18-20 minutes, until golden. Cool on a rack.
  • Once the base is cold, make the icing. In a medium saucepan, melt the butter and golden or maple syrup over low heat. Add the icing sugar and mix over the heat until smooth.
  • Remove from the heat. Place the finely grated ginger in a sieve and while holding this over the pan press it firmly with the back of a spoon to release the juice, about 1-2 tablespoons. Add the pumpkin seeds, almonds, crystallised ginger and salt. Mix well to combine then quickly pour the icing over the base spreading evenly out to the sides. You can save 3-4 tbsp of the nuts, seeds and ginger mixture to sprinkle over the top if you like.
  • Leave to cool and set then slice into small squares. Store in an airtight container in a cool pantry and consume within 1 week.