Ginger and Coconut Slice

It turns out it’s winter. More accurately, the deep dark depths of winter. I’m cold. My house is damp. My clothes are desperately trying to host a colony of mould that appears in need of a home – I wish I was kidding. I’m dreaming of warm summer days, light floral dresses, lots of obnoxious laughter….

I made this slice when my friend Cas came to visit Melbourne from New Zealand. It was the last bbq of the summer. We set a picnic rug on the banks of the Yarra River and watched the sun set behind the city sky scrapers. It was perfection. So this slice is a bid for both Summer and Cas to come back.

You will need:

  • 60g butter
  • 1 tablespoon golden syrup
  • 1 cup self raising flour
  • 1 1/2 teaspoons ground ginger
  • 1/2 cup sugar
  • 1/2 cup coconut (desiccated)
  • 1 egg

Lemon Icing:

  • 1 cup icing sugar
  • 30g butter
  • 1 teaspoon lemon juice
  • 1 teaspoon hot water

Do this:

  1. Preheat oven to 180c.
  2. Melt butter and syrup over low heat.
  3. Sift flour and ginger, combine with sugar, coconut and lightly beaten egg.
  4. Pour in melted butter and golden syrup. Mix.
  5. When well combined, press into a greased (and lined) 28cm x 18cm (11in x 7in) lamington tin.
  6. Bake for 25 to 30 minutes – but keep an eye on it! Mine was ready a little earlier than this!
  7. While cooling, make the lemon icing (see below).
  8. When cool, spread with lemon icing and cut into fingers.

Lemon Icing:

  1. Sift icing sugar into bowl.
  2. Combine butter, lemon juice and hot water. Stir until butter melts.
  3. Mix butter mixture into icing sugar, beat until smooth.



Enjoy while reminiscing about warm, sunny days!

Love K & K

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