Ingredients

• 150g rolled oats
• 75g desiccated coconut
• 110g flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp ground ginger
• 150g butter
• 120g brown sugar
• 2 Tbsp golden syrup

Topping

• 1x 395g ton sweetened condensed milk
• 80g brown sugar
• 100g butter
• 75g golden syrup

Method

1. Preheat oven to 180
2. Grease 20x30cm tin and line
3. Prepare the base: in a large bowl combine oats, coconut, flour, baking powder & ginger.
4. In a saucepan over low heat combine butter, brown sugar and golden syrup. Stir constantly with spatula until melted and well combined (take care as this mixture catches easily).
5. Pour over the dry ingredients and mix well.
6. Reserve 3/4-1 cup of the base mix for topping. Press the remaining mix into the tin with warm, wet hands.
7. Bake for 15 mins until golden. Remove from oven and set aside to cool.
8. Prepare the topping: in the saucepan, over a medium heat, combine condensed milk, brown sugar, butter and golden syrup. Stir constantly with a spatula as this mixture catches easily. Cook until thickened and sugar dissolved, approx 10 mins.
9. Pour over the base. Then sprinkle over the reserved base mixture.
10. Cook in the oven for 15-20 mins, or until caramel is bubbling and golden.
11. Cut when cooled.