Average Rating  ? No. of Servings   15 Approximate Cost   $14.03 Comments: This is the GF version of the Oaty Ginger Crunch Recipe  Ingredients: 150.00 g   butter   3.00 tbsp   golden syrup   2.50 c   icing sugar   4.00 tsp   ginger (ground)

Directions: Heat the icing ingredients (start with 2 cups of the icing sugar) in a saucepan (just rinse the one you used for the base), stirring over a medium heat until melted. If the butter isn’t all mixing in nicely, add more icing sugar until you have a nice smooth icing. Pour/spread over the warm slice. Leave in the tin to cool then cut into slices. Store in an airtight container in the fridge for up to a week (yeah, good luck with that).

Gluten Free Ginger and Nut Slice Base ( Required ) : 175.00 g   butter   0.75 c   brown sugar   2.00 tbsp   golden syrup   1.50 tsp   baking powder GF   2.00 tsp   ginger (ground)   1.00 c   Gluten free flour   1.00 c   desiccated coconut   1.50 c finely chopped   almonds

Directions: Preheat the oven to 180c conventional (160c fan bake). Line a 32cm x 22cm slice tin with baking paper so it goes up the sides. Melt the butter, sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat. Sift the flour, baking powder and ginger into the pan with the buttery mixture. Add the nuts and coconut, and stir to combine. Press the mixture into the prepared tin in an even layer and bake in the oven for 15 minutes. Remove from the oven and leave in the tin.