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

  1. Toast the almonds and hazelnuts in the oven at 180C for about 10 minute.
  2. Sift the flour, baking powder and ginger together.
  3.  In another bowl cream the butter and sugar, then mix in the sifted dry ingredients and the cooled almonds and hazelnuts.
  4. 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

  1. Melt the butter and golden syrup in a pot, then stir in the ginger and icing sugar and mix until smooth.
  2. While the base is still hot spread the topping over.
  3. Garnish with chopped toasted pistachio nuts and toasted coconut.