This was based on a Healtheries recipe in the December 2012 Healthy Food Guide. I have made a few changes to the recipe, so am publishing it here. You can also go on to the Healtheries website or Like their Facebook page http://www.facebook.com/healtheries. It is crunchy, sweet and sticky and very tasty – impossible to stop at one piece so is a special treat in our house! I really like the addition of the almonds and the rice flakes – it makes the base a little more textured and adds extra flavours. This slice goes down very well with everyone, not just the gluten-intolerant! It is also very quick and easy to make.
- 2 tbsp golden syrup
- 150g butter
- 1/4 cup brown sugar
- 2 tbsp crystallised ginger, finely chopped
- 1 and 1/4 cups rice flakes
- 1/2 cup almonds, roasted and chopped into smallish pieces
- 1 cup gluten-free flour
- 1/2 cup dessicated coconut
- 100g butter
- 1 and 1/2 tbsp ground ginger
- 5 tbsp golden syrup
- 2 cups icing sugar
- About 1 tbsp crystallised ginger, finely chopped
- Preheat oven to 180 degrees centigrade.
- Grease and line a slice or sponge roll tin with baking paper.
- To make the base, melt together the brown sugar, golden syrup, butter and ginger in a medium saucepan. Allow to heat through until the sugar is melted and the ingredients thoroughly combined.
- Add the remaining base ingredients and mix very well.
- Press into tin and bake for 15-20 minutes until golden brown. Remove from oven and allow to cool a little.
- Note – immediately run the saucepan under hot water otherwise the mix cakes on and can be hard to get off.
- To make the topping, melt together the butter, ginger, golden syrup and icing sugar in a saucepan (I saved on dishes by using the same saucepan).
- Once the ingredients are really well combined and ave become quite a thick, fudge/ caramel/ butterscotch looking sauce, remove from heat and beat well for a couple of minutes.
- Pour over the warm base. Sprinkle the chopped crystallised ginger. Put into the fridge to set.
- Once set, remove from the fridge and cut into pieces using a hot knife.
Eating with a cup of tea or coffee is recommended.