Annabel Langbein's Ultimate Ginger Crunch

Oaty Base

  • 150g butter
  • ½ cup sugar
  • ¼ cup golden syrup
  • 1½ cups rolled oats
  • ¾ cup self-raising flour
  • ½ cup desiccated coconut
  • 2 tsp ground ginger

Ginger Topping

  • 100g butter
  • 3 tbsp golden syrup
  • 2 cups icing sugar
  • 4 tsp ground ginger
  • 3 tbsp chopped crystallised ginger 

Preheat oven to 170°C fanbake and line a small slice tray (about 21cm x 27cm) with baking paper.

To make the Oaty Base, heat together butter, sugar and golden syrup in a medium pot until melted. Mix in oats, flour, coconut and ginger to evenly combine. Press firmly and evenly into prepared tray and bake until pale golden (20-25 minutes).

When the Oaty Base is nearly cooked, make the Ginger Topping by heating together butter and golden syrup in a medium pot until melted and starting to bubble. Stir in icing sugar and ground ginger to combine evenly and spread mixture over cooked base while still hot. When the topping is set, stud with pieces of crystallised ginger. Cut into squares while warm. Store in a sealed container in a cool place for up to a week.

Annabel Langbein