Wholesome Ginger Crunch

I LOVE Ginger Crunch! In fact I posted a Ginger Crunch recipe back in 2010 but earlier this year I tried my favourite slice with a a delicious base of oats and coconut which in my opinion makes it even better.

Ingredients:
150 g butter
2 tablespoons golden syrup
¾ cup brown sugar (I used Billingtons Light Muscovado)
1 cup coconut
1½ cups rolled oats
1 cup flour
1½ teaspoons baking powder
2 teaspoons ground ginger

Icing
150g butter
2 - 2 ½ cups of icing sugar (add 2 cups and continue to add by the tablespoon until you have the desired colour/consistency)
2 tablespoons  golden syrup
1½ tablespoons ground ginger

Method:
Preheat oven to 180˚C and line a 20x30cm tin or dish with baking paper.
Melt butter, golden syrup and brown sugar in a saucepan, stirring occasionally. Once the butter is melted and all ingredients combined remove from heat.
Mix the dry ingredients together in a bowl.
Make a well in the middle of the dry ingredients and pour your melted mix into it. Stir with a large wooden spoon and mix thoroughly.
Press mixture into your prepared pan.
Bake for 15-20 minutes .
Mark into square while still warm. When cool, ice with hot ginger icing.
To make icing combine all the ingredients in a small saucepan and heat until the butter is melted while stirring constantly.

Cinnamon Pecan and Oat Cookies

A couple of weekends ago I took a trip to Martha’s Backyard (aka the American store) as I was told they had Hershey’s cinnamon chips in stock. I was also told that the cinnamon chips are fantastic in oat cookies. I whipped these up and was not disappointed!

Ingredients:
Makes approximately 40 cookies
225 grams butter, softened
⅓ cup sugar
1 cup light muscovado sugar (I used Billingtons)
2 eggs
1 teaspoon vanilla essence
1½ cups flour
1 teaspoon baking soda
2 cups rolled oats
1⅔ cups of Hershey’s cinnamon chips
1 cup roughly chopped pecans

Method:
Pre-heat your oven to 180°C and line 2-3 baking trays with baking paper.
Beat butter and sugars in a bowl until creamy.
Add eggs and vanilla, beat well.
Sift flour and baking soda into the butter mixture, and beat together on a slow-medium speed until combined.
Stir in oats, cinnamon chips and pecans (batter will be stiff).
Drop heaped teaspoons onto your lined baking trays and bake for 10-12 minutes, until golden and starting to set.
Remove from the oven and transfer to wire racks after a couple of minutes to cool completely.

These are delicious as is but to change it up a little I dipped about a third of my cookies in some dark chocolate to make them extra indulgent!