Gluten-Free Takaka Ginger Crunch

I'm not sure what the original source is for this fabulous biscuit slice so unfortunately cannot give credit.

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

1. Place the coconut, oats, flour, baking powder, ginger, and salt in a bowl.
2. Melt the butter, sugar, and golden syrup together.
3. Pour the melted mix of ingredients into the bowl, and mix until combined.
4. Press into a greased slice tin, and bake at 190°C for 15-20 minutes (longer means crunchier).
5. 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)

1. Over a very low heat, put all the ingredients in a pot (except the glace ginger).
2. Stir until smooth and lump-free.
3. Stir in the glace ginger.

Ginger Crunch

This is something I’m a little addicted to.

Base

• 125g butter, softened
• 1/2 cup sugar
• 1 1/2 cups plain baking flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger

1. Cream butter and sugar until light and fluffy.
2. Sift flour, baking powder, and ginger together. Mix into creamed mixture.
3. Turn out onto a lightly floured board, and knead well. Note: sometimes the mixture comes out a bit dry and crumbly; it does bind when pressed into the tin.
4. Press dough into a greased 20 x 30cm sponge roll tin.
5. Bake at 190°C for 20-25 minutes or until light brown.
6. Ice with hot ginger icing (see below). For a bit more zest, press crumbled pieces of crystallised ginger into the icing.
7. Cut into squares when cool.

Icing

• 100g butter
• 1 cup icing sugar
• 2 tablespoons golden syrup
• 4 teaspoons ground ginger

1. In a small saucepan, combine all ingredients.
2. Heat until butter is melted, stirring constantly.