Oaty Ginger Crunch
A chewy, gingery, oaty base topped with a sweet, spicy ginger icing.
Servings: 32 squares
Calories: 230kcal
Ingredients
For the Base:
- 300 g all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon fine sea salt
- 2½ teaspoon ground ginger
- 300 g light brown sugar
- 135 g old-fashioned oats
- 225 g unsalted butter
- 90 g golden syrup
- 1 teaspoon vanilla bean paste (or vanilla extract)
For the Ginger Topping:
- 135 g unsalted butter
- 125 g golden syrup
- 1½ tablespoon ground ginger
- 325 g powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
Instructions
To Make the Base:
- Preheat the oven to 350°F (180°C). Grease a 9x9-inch pan, and line with two pieces of parchment paper, so that there is an overhang on all sides, forming a sling.
- In a large bowl, sift together the flour, baking powder, salt, and ground ginger. Add the brown sugar and rolled oats, and mix well to combine.
- In a small pot, melt together the butter, golden syrup, and vanilla. Add the wet ingredients to the dry ingredients, and mix well. Press the mixture into the tin. Bake for 25-30 minutes, until lightly golden on the edges. Five minutes before the base is done, prepare the topping.
To Make the Topping:
- Add all of the ingredients to a medium pot in the order listed. Heat over low heat, stirring constantly, until smooth. Pour over the hot base, and leave at room temperature until set. Slice into pieces with a hot knife.
Notes
Store in an airtight container. Can be kept in the fridge, but bring to room temperature before eating.
Nutrition
Serving: 1square | Calories: 230kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 68mg | Fiber: 1g | Sugar: 25g | Vitamin A: 281IU | Calcium: 24mg | Iron: 1mg