Heat the oven to 180C and grease and line a
medium slice tray. Melt first portion of butter
and honey, then stir in the brown sugar,
cornflakes, coconut and rolled oats. Press into
the prepared tin and bake until golden (about
20 minutes).
When the base has cooled to room temperature,
make the icing by melting the second portion of
butter and golden syrup together. Stir in icing
sugar and ground ginger and beat until smooth.
Add more icing sugar if needed. Pour over
cooled base and allow to set before cutting.
Originally Submitted
2/7/2018
0 Out of 5 from
0 reviews
You can add this Ginger & oat crunch recipe to your own private DesktopCookbook.