Ginger Crunch with Pistachios

Ginger Crunch with Pistachios

Base:
2tbsp Golden Syrup
150g Butter
175g Sugar
1tbsp Crystallised ginger
100g Organic Rolled Oats
90g Almonds roasted and chopped
105g Self Raising Flour
45g Desiccated Coconut

Topping:
100g Butter
4tsp Ground Ginger
5tbsp Golden Syrup
2C Icing Sugar
3tbsp Pistachios to decorate

Pre-heat oven to 170 degrees celcius. Grease and line a tin 21x27cm.

Base: Melt the golden syrup, butter, sugar and ginger in saucepan. Add the rest of the ingredients, stir well and press into prepared tin. Bake for 20 mins.

Topping: Melt all ingredients in a saucepan , beat well and pour over cooked base. Top with chopped pistachios. Set in fridge before cutting.

Absolutely delish. One of my fave slices ever!!!