If you ever wanted to cunningly plot the demise of an enemy with a cake-induced-heart-attack, this recipe would be your weapon of choice. It is one of the most supernaturally seductive slices I’ve ever tasted and contains a whopping one and a half blocks of butter, tasting every bit as delectable as you’d hope. I’ve made buttery slices in the past only to be disappointed by the oily residue that seeps out the bottom, but this slice doesn’t come across as being overly fatty or unpleasant even though it really, really is. So dangerous is this slice that I sent it into work with AT to get it as far away from my greedy mitts as possible. The response was apparently mixed as some wouldn’t even try it because of the ginger. I can empathise, normally I’m not a huge ginger-lover but when it’s combined with copious amounts of butter and sugar, I’m partial, to say the least. Those who did try it – were going back for 2nd and 3rd helpings, which is exactly why I had to get it out of the house.
Ginger and Coconut Slice Recipe
2 cups flour
1/2 cup desiccated coconut
1 tsp baking powder
2 tsp ginger
1 cup caster sugar
250g cold butter, chopped
For the icing
150g butter, chopped
1/4 cup golden syrup
1.5 tbs ground ginger
1.5 cups icing sugar
Put the dry ingredients into a food processor and pulse to mix.
Add the butter, pulse to mix until the texture is like breadcrumbs.
Press into a lined slice tin (approx 20cm x 30cm) and bake for about half hour or until golden and firm.
Set aside to cool in the tin.
To make the icing
Melt butter, ginger and golden syrup in a pan and then add the icing sugar and whisk to combine.
Pour the icing over the base and leave to cool and set.
Take out life insurance and enjoy each bite with ceremony.