A burst of sweetness from Sarah Moore, Catering Manager at PEAK Functions, to warm up your day!
Sarah notes “always remember a recipe is just a guideline so play with your imagination and even better, with what ingredients you have in the pantry on the day! With this slice I used mainly walnuts in the base & put toasted coconut & pistachio nuts on the top.”
Wholemeal Ginger Crunch
1 cup slivered almonds
½ cup hazelnuts, chopped
2 cups plain flour
1 cup wholemeal flour
1 tsp baking powder
3 tsp ground ginger
300 g butter
1 ½ cups brown sugar
- Toast the almonds and hazelnuts in the oven at 180C for about 10 minute.
- Sift the flour, baking powder and ginger together.
- In another bowl cream the butter and sugar, then mix in the sifted dry ingredients and the cooled almonds and hazelnuts.
- Press into a greased tin and bake at 180C for 15 minutes or until cooked.
Icing
125 g butter
200 g golden syrup
3 tsp ground ginger
3 cups icing sugar
- Melt the butter and golden syrup in a pot, then stir in the ginger and icing sugar and mix until smooth.
- While the base is still hot spread the topping over.
- Garnish with chopped toasted pistachio nuts and toasted coconut.
