Oaty Cashew Ginger Crunch

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Just out of the blue I had a craving for ginger crunch! So decided to change it slightly and add some salted cashew nuts to the base and a sprinkle in the topping. Its a good addition to your classic and think I will be making this one again soon.

I really enjoy using brands that are an affordable price but also a good quality, this recipe is made 100% from Pams. I didn’t realize until I had all of the ingredients out, they are clearly my go to!

Oaty Cashew Ginger Crunch

Ingredients
1/2 cup brown sugar
1 1/2 cup flour
1 tsp. baking powder
2 tsp. ground ginger
1/2 cup rolled oats
1/2 cup salted cashews
250 gm butter
Icing
80 gm butter
3 tbsp. golden syrup
2 1/4 cup icing sugar
3 tsp. ground ginger
2 tbsp. salted cashews, rough chop
2 tbsp. crystalized ginger, diced

Method:

  1.  Pre-heat oven to 180ºc.
  2. Line square cake tin with baking paper and half way up the sides.
  3. In food processor combine all ingredients for the base and process for 2-3 minutes until a dough is forming.
  4. Press into tin evenly and bake for 22 minutes until brown, remove and allow to cool slightly.
  5. Sift icing sugar and ginger into a large bowl. Melt golden syrup and butter in microwave or stove top until melted.
  6. Stir the butter golden syrup mixture into the icing sugar until smooth, pour and smooth over slice base.
  7. Cut crystalized ginger and cashews and sprinkle over icing push in slightly and allow to set.
  8. Cut and store in an airtight container.

Serves 10-12 slices

 

 

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