So today I am blogging about my Mum's most recent delicious discovery that is Ripe Deli's Oaty Ginger Slice. Once again it was recommended by the wonderful Sue. I blame Sue for many ingested calories over the last few years. She should probably stop giving Mum all these recipes, but then again maybe not. Anyway Mum loves ginger crunch and originally I thought this was a ginger crunch recipe but it turned out to be an oat slice crossed with ginger crunch. Which is excellent. I love oats. Especially when they are in ANZAC biscuits.
Hmm isn't that delicious looking? Unfortunately I didn't have a camera on me at the time of the slicing so I had to make do with my good old trusty phone :)
Ok here goes Ripe's Oaty Ginger Slice as told by the Ripe Deli cookbook . . .
Oaty Ginger Slice
200g unsalted butter
3 tablespoons golden syrup
1 cup soft brown sugar
1 cup desiccated coconut
2 cups rolled oats
1 cup flour
2 teaspoons baking powder
2 teaspoons ground ginger
Topping (I doubled the recipe):
1 cup icing sugar
75g unsalted butter
2 tablespoons golden syrup
1 tablespoon ground ginger
You will also need a good trusty slice tin approx 20x30cm in size and a big chunky knife to cut it once set. A flimsy butter knife won't cut the mustard. Or in this case a very chunky solid base.
So first up, preheat your oven to bake at 170 degrees.
Next add the brown sugar and golden syrup and stir over a low to medium heat until all the sugar has dissolved.
Oh yeah a trick with golden syrup if your Mum hasn't already taught you is to pour boiling water over the spoon you plan to use before dipping it in the syrup. The heat melts the syrup making measurements more accurate, the syrup more pourable and less gets stuck to the spoon.
In a separate bowl mix all your other ingredients together such as your flour, oats, coconut, baking powder and ginger. Mix until evenly distributed.
Once all nicely mixed, line your slice tin with baking paper like so.
And proceed to mold the base mixture to the base of the tin, making sure it is nice and even and goes right to the corners.
I find using the bottom of a half or full cup measure works really well to flatten the base evenly. This base is quite greasy so you don't need to flour the cup but for more doughy bases dip the cup's base in flour to stop it from sticking.
Sweet we are now ready for the oven. 20 minutes at 170 degrees.
Now this base looks quite dark in the next few photos, almost over done. But I have found that it needs to be cooked until that colour for the base to be crunchy enough to carry the soft, smooth topping. It's all about preferences. I love really hard crunchy ginger nuts but my Dad can't stand them so of course I want mine to be as crunchy as possible. Make sure you leave this to cool before pouring on the topping.
So now for the topping. It's dead easy. Like I said up the top, I make a double recipe, Mum does a one and a half. It doesn't really matter. One and a half is for people who arn't as fatty as myself but is more than sufficient.
In your trusty saucepan, melt your butter and then add your icing sugar, ginger and golden syrup.
Stir stir stir until it is all melted and smoother than the inside of Chris' thigh. Not joking about that either. Women would kill for such sparse thigh hair growth. TMI? Yeah thought so too. Anyway the idea is that you want it molten and smooth.
So that when you pour it, it looks like this.
Tilt the tray around to spread it around the base.
Oh doesn't that look good?
Leave to cool for a few hours on the kitchen bench. Our first batch was cooled in the fridge. Mum seems to think the fridge made it soft. Once all nice and set take to it with that big knife of yours and cut it up into delectable wee pieces. Did you know they say ginger is a natural blood thinner and can help to ease cramping when you get your monthly bill? What an excellent excuse to eat lots of this at a time when you are already feeling fat, bloated, cranky and sore! haha.
Ok time for me to right up the oaty cookies that I made simultaneously :)
See you soon!