JA­MAICAN CRUNCH WITH PAS­SION FRUIT IC­ING

Friday - - RECIPE CARDS -

Prep time 15 mins Bak­ing time 30 mins Makes 24

IN­GRE­DI­ENTS

150g cold but­ter, chopped 110g brown sugar

90g trea­cle

135g rolled oats

110g self-rais­ing flour

75g shred­ded co­conut

2 tsp ground gin­ger

2 tbsp sliced crys­tallised gin­ger PAS­SION­FRUIT IC­ING 160g ic­ing sugar

60g but­ter, chopped

2 tbsp trea­cle 2 tsp ground gin­ger

4 tbsp pas­sion­fruit pulp 1 tbsp finely grated lime rind

METHOD

Pre­heat oven to 190°C. Grease a 17x27cm slice pan (in­side top mea­sure­ment); line the base and long sides with bak­ing pa­per, ex­tend­ing the pa­per 5cm over sides. Place the but­ter, sugar and trea­cle into a large saucepan; stir over a low heat un­til melted. Re­move from heat; stir in the oats, flour, co­conut and ground gin­ger. Press mix­ture into pre­pared pan. Bake for 30 mins or un­til golden brown. PAS­SION­FRUIT IC­ING: To pre­pare the ic­ing, place the sifted ic­ing sugar and the re­main­ing in­gre­di­ents in a small saucepan; stir over medium heat for 5 mins or un­til mix­ture be­gins to bub­ble. Re­move the slice from oven and pour over the ic­ing while hot. When top­ping is al­most cool, sprin­kle with finely sliced crys­tallised gin­ger. Cool. Cut into pieces and serve.

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