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Recipe

Ginger and pistachio slice

Serve this slice with coffee after your main, or save for morning tea.

Mar 30, 2014 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Makes 16 Piece
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Ingredients

Ginger and pistachio slice
  • 120 gram unsalted butter
  • 1/2 cup caster sugar
  • 4 tablespoon maple syrup
  • 1/2 cup crushed pistachios, toasted
  • 1 cup toasted muesli
  • 3/4 cup desiccated coconut
  • 3/4 cup plain flour, sifted
  • 1 teaspoon baking powder
Topping
  • 200 gram unsalted butter
  • 6 tablespoon maple syrup
  • 4 cup icing sugar, sifted
  • 2 tablespoon ground ginger
  • 1/2 cup crushed pistachios, toasted
  • 1/3 cup crystallised ginger, finely chopped

Method

Ginger and pistachio slice
  • 1
    Preheat the oven to 180ºC. Grease a 20cm x 30cm slice tin. To make the base, combine the butter, sugar and maple syrup in a medium-large saucepan and gently heat until butter has melted.
  • 2
    Add toasted pistachio, muesli and coconut, followed by the sifted flour and baking powder. Mix well.
  • 3
    Spread into prepared tin and flatten by hand. Bake for 20 minutes or until golden brown. Remove from oven and leave to cool in the tin.
Topping
  • 4
    Combine the butter and maple syrup in a small pot and melt while stirring. Take the pot off the heat, then add the icing sugar and ground ginger.
  • 5
    Pour over the cooled base then sprinkle over the chopped pistachio and crystallised ginger.
  • 6
    When the slice has cooled completely, remove from the tin and cut to the desired size.

Notes

For a super-fast dessert, follow it up with ginger pistachio slice. This one is lovely and keeps for ages. Mine’s been going a week in the pantry, but you could keep it for about a month in a sealed container in the fridge – not that you’ll have any left to share! It also makes a great treat to package up and give away. I loaded this recipe with pistachios because I love them paired with ginger. It’s a beautiful-looking colour combo as well! But if there’s another nut you love, feel free to use that instead. - Mike Van de Elzen

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