Ginger Coconut Slice Food

GINGER COCONUT SLICE

Steps:

• Grease a 19cm x 29cm slice pan.
• Line base with baking paper.
• Melt the butter and golden syrup in a small pan (or very carefully in the microwave on a low setting, stir well to combine).
• Combine the sifted flour, ground ginger, chopped ginger, sugar, coconut and egg in a large bowl.
• Pour in the melted butter and syrup mixture.
• Stir well to combine and press into the prepared pan.
• Cook in a 180 degree C oven, about 15 minutes, or until light brown.
• Stand for 5 minutes to firm, then turn out onto a wire rack to finish cooling.
• ICING: Sift the icing sugar mixture into a bowl.
• Add the butter, lemon rind and juice.
• Add enough hot water to make it a spreadable consistency.
• Spread icing over cooled slice.
• When icing has set, cut into squares.

GINGER CRUNCH SLICE

Steps:

• Preheat oven to 180°C.
• Base:.
• Place flour, sugar, ginger and baking powder in the bowl of a food processor and pulse to combine.
• Add butter and process until mixture resembles fine breadcrumbs.
• Press into a 20cm x 30cm tin lined with non-stick baking paper.*
• Bake for 35-40 minutes or until golden and firm to the touch.
• To make the ginger icing:.
• Place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.
• Stir through the icing sugar and pour immediately over the slice.
• Refrigerate for 1 hour or until the icing is set.
• Slice to serve.
• * The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.

COCONUT GINGER RICE

Steps:

• Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
• Stir in rice.
• Heat to boiling, reduce heat.
• Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
• Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
• Garnish with coconut and lemon slices.