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MUM'S GINGER CRUNCH Image
@jact

MUM'S GINGER CRUNCH

Prep 15m
Cook 25m
Total 40m

Ingredients

16-20

Oaty Ginger Base

Ginger Icing

Steps

1
Preheat oven to 180°C / 350°F conventional or 160°C fan. Line the tin (20 x 20 cm / 8 x 8 in) with baking paper.
2
Melt the butter, sugar and golden syrup together gently.
3
Stir in the oats, flour, coconut and ground ginger.
4
Press firmly and evenly into the tin and bake for 20–25 minutes, until golden and set.
5
Start making the icing while the base is still baking so both are warm at the same time.
6
Melt the butter and golden syrup together.
7
Remove from the heat and stir in the icing sugar and ginger until smooth.
8
Pour the warm icing over the warm base so it spreads easily right to the edges.
9
Scatter with crystallised ginger and leave to cool and set before slicing.

Nutrition Facts

Per serving
Protein: 4% of calories Carbs: 52% of calories Fat: 44% of calories

614 calories

Calories from

  • Protein 4%
  • Carbs 52%
  • Fat 44%
  • Fat High 30 g 46%
  • Saturated Fat High 18 g 90%
  • Carbohydrates High 79 g 26%
  • Fiber 3 g 12%
  • Sugar High 57 g 113%
  • Protein 6 g 12%
  • Cholesterol High 75 mg 25%
  • Sodium 150 mg 6%

% Daily Value is based on a 2,000 calorie diet.

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