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Sunday, 1 June 2014

Ginger and Coconut Slice

A winter afternoon favourite, with a cup of tea. I hadn't made this for years and made it recently for a day at the country picnic races. Perfect for the occasion and easily transportable.
The icing can vary and this makes it taste a little different each time.
I have used lemon and orange juice to the icing. Whilst the ginger isn't a strong taste, you could put some small slithers of glace ginger into the icing if you love the ginger element . Its old fashioned and delicious.
It very quick to make only 20 minutes in a moderate oven, no excuse !!! Easily doubled.

100 grams butter
2 tablespoons golden syrup
3/4 cup self raising flour
1/2 cup plain flour
3/4 cup desiccated coconut
1/2 cup sugar
1 egg


1 1/2 cup icing sugar
2 tablespoons butter
a couple of tablespoons of either orange or lemon juice
zest of whichever fruit used

Melt the butter and golden syrup together and leave to cool slightly.
Place all of the dry ingredients in a mixing bowl and add the egg. Mix together with the butter, golden syrup mixture. It should come together as a soft dough.
Line a square baking tray with Glad Bake and press the mixture evenly into the tin.
Bake at 170 for 20 minutes.
Melt the butter for the icing and blend with the icing sugar and juice. Use as much juice as you need to blend it together, so as its not too runny.
Remove and ice when cool.  Garnish with zest. Slice and serve

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