Wholesome Ginger Crunch

I LOVE Ginger Crunch! In fact I posted a Ginger Crunch recipe back in 2010 but earlier this year I tried my favourite slice with a a delicious base of oats and coconut which in my opinion makes it even better.

Ingredients:
150 g butter
2 tablespoons golden syrup
¾ cup brown sugar (I used Billingtons Light Muscovado)
1 cup coconut
1½ cups rolled oats
1 cup flour
1½ teaspoons baking powder
2 teaspoons ground ginger

Icing
150g butter
2 - 2 ½ cups of icing sugar (add 2 cups and continue to add by the tablespoon until you have the desired colour/consistency)
2 tablespoons  golden syrup
1½ tablespoons ground ginger

Method:
Preheat oven to 180˚C and line a 20x30cm tin or dish with baking paper.
Melt butter, golden syrup and brown sugar in a saucepan, stirring occasionally. Once the butter is melted and all ingredients combined remove from heat.
Mix the dry ingredients together in a bowl.
Make a well in the middle of the dry ingredients and pour your melted mix into it. Stir with a large wooden spoon and mix thoroughly.
Press mixture into your prepared pan.
Bake for 15-20 minutes .
Mark into square while still warm. When cool, ice with hot ginger icing.
To make icing combine all the ingredients in a small saucepan and heat until the butter is melted while stirring constantly.