A prescribed amount of ginger-coconut goodness and hot tea is just what's required on days like this. My head aches, my feet ache and everything in between aches. I need hydrating, caffeinating and gingerating.
Ginger and Coconut Crunch Slice
slightly adapted from here
For the Slice:
300g (2 cups) plain flour
1 teaspoon baking powder
2 teaspoons ground ginger
1/4 teaspoon fine sea salt
40g (1/2 cup) desiccated coconut
220g (1 cup) caster sugar
250g cold unsalted butter, chopped
1 tablespoon vanilla extract
For the Icing:
150g unsalted butter, chopped
90g (1/4 cup) golden syrup
1 1/2 teaspoon ground ginger
240g icing sugar (1 1/2 cups), sifted
Make the Slice:
Preheat the oven to 180C (350F). Grease and line a 20 cm x 30 cm baking tray with baking paper. Set aside.
Put the flour, baking powder, ground ginger, salt, coconut and sugar into a food processor and blitz to mix. Add the butter and vanilla and process until the mixture has the look of wet sand. Tip the mixture into the prepared pan and press to smooth the surface. The mixture will be quite dry, but the butter will melt as it bakes and it will create a cookie-like base.
Bake for 30 - 35 minutes, or until golden and firm to the touch. Set aside to cool
Make the Icing:
Put the butter, golden syrup and ginger into a small saucepan over a medium heat and stir until melted and smooth. Remove from the heat and add the icing sugar. Whisk until smooth then pour over the cooked base and spread to the edges. Refrigerate to set for an hour before slicing.