This has become a favourite recipe in our household, after seeing it at a number of cafes down south we were able to trace it back and get the recipe from Vudu Café in Queenstown. I hope you love it just as much.
- 2 tbsp. golden syrup
- 150g butter
- ¾ cup sugar
- 1 tbsp. crystallised ginger finely chopped
- 1 cup rolled oats
- ½ cup almonds roasted and chopped
- ¾ cup self-rising flour
- ½ cup desiccated coconut
- 100g butter
- 4 tsp ground ginger
- 5 tbsp. golden syrup
- 2 cups icing sugar
Preheat your oven to 170 C and grease and line a 21cm x 27cm baking tin.
Base: Melt the golden syrup, butter, sugar and ginger in a pot. Add the rest of the ingredients, stir well and press into the prepared tin.
Bake for 20 minutes.
Allow to cool then start on the icing.
Icing: Melt all the ingredients in a pot, beat well and pour over the cooked base. Top with chopped pistachios or ginger and set before cutting.