Ingredients

Oaty Base

• 150g olivani
• 1/2 cup sugar
• 1/4 cup golden syrup
• 1 1/2 cups rolled oats
• 3/4 cup self-raising flour
• 1/2 cup desicated coconut
• 2 tsp ground ginger

Ginger Topping

• 100g olivani
• 3 TBS golden syrup
• 2 cups icing sugar
• 4 tsp ground ginger
• 3 TBS crystallised ginger (chopped)

Method

1. Oven 170 celcius fan bake
2. Line small tray with baking paper

Oaty Base

1. Heat butter, sugar and golden syrup in a medium pot until melted.
2. Mix in oats, flour, coconut and ginger to combine.
3. Press firmly and evenly into a pan.
4. Bake until golden brown, 20-25 minutes.

Ginger Topping

1. When the base is nearly cooked, make topping by heating together butter and golden syrup until melted and starting to bubble.
2. Stir in icing sugar and ground ginger to combine.
3. Spread mixture over base when still hot.
4. When set, shed with crystallised ginger.
5. Cut into squares while warm.
6. Store for up to a week.