This recipe was originally for normal (i.e. not gluten-free) ingredients, but we have adapted it for our own purposes. The amounts have not been altered soif you want to make a "normal" batch, substitute the gluten-free ingredients with standard ingredients.
The baking time is also for the original ingredients - the gluten-free ingredients may need a few more minutes.
Base
- 150g butter
- 2 tablespoons golden syrup
- 3/4 cup brown sugar
- 3/4 cup coconut
- 1 & 1/2 cup rolled oats (not the instant kind)
- 3/4 cup gluten-free flour (we use the Plain Flour from Orgran)
- 1 & 1/2 cup gluten-free baking powder (ours has maize flour as the base)
- 1 & 1/2 cup ground ginger
- Pinch of salt
- Place the coconut, oats, flour, baking powder, ginger, and salt in a bowl.
- Melt the butter, sugar, and golden syrup together.
- Pour the melted mix of ingredients into the bowl, and mix until combined.
- Press into a greased slice tin, and bake at 190°C for 15-20 minutes (longer means crunchier).
- Ice when cool.
Icing
- 75g butter
- 3/4 cup icing sugar (be careful here as some icing sugars contain gluten)
- 2 tablespoons golden syrup
- 3 tablespoons ground ginger
- 3 tablespoons glace ginger, finely chopped (optional)
- Over a very low heat, put all the ingredients in a pot (except the glace ginger).
- Stir until smooth and lump-free.
- Stir in the glace ginger.
