Ginger slice

The recipe is copied from Chelsea Winter's oaty ginger slice recipe.

The recipe

Ingredients

Base

• 150g butter
• 0.75 cup brown sugar
• 2 tbsp golden syrup
• 0.75 cup plain flour
• 1.5 tsp baking powder
• 1.5 tsp ground ginger
• 1.5 cup whole oats
• 0.75 cup desiccated coconut

Icing

• 125g butter
• 3 tbsp golden syrup
• 5 tsp ground ginger
• 1.5-2 cup icing sugar, sifted

Method

1. Preheat the oven to 180c. Line a 32cm x 22cm slice tin with baking paper.
2. Melt the butter, sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat.
3. Sift the flour, baking powder and ginger into the pan with the buttery mixture.
4. Add the oats and coconut, and stir to combine.
5. Press the mixture into the prepared tin and smooth out with your fingers, or the back of a spoon.
6. Bake in the oven for 15 minutes. Remove and leave in the tin.
7. To make the icing, gently melt the butter and golden syrup in a saucepan over a medium heat.
8. Remove from the heat and sift in the ginger and icing sugar.
9. Stir with a wooden spoon to combine to form a thick, smooth icing.
10. Tip on to the warm slice and press out flat.
11. Leave in the tin to cool then cut into slices. Store in an airtight container in the fridge for up to a week.

My attempt at a gluten-free dairy-free version on 22 January 2026

Ingredients

Base

• 150g Stork baking block
• 158g brown sugar
• 2 tbsp golden syrup (52g)
• 111g of freee plain white flour
• 1.5 tsp baking powder
• 1.5 tsp ground ginger (This plus baking powder came to about 10g total)
• 120g Sainsbury's Free from Pure Porridge Oats
• 65g desiccated coconut

Icing

• 125g Stork baking block
• 3 tbsp golden syrup (65g)
• 5 tsp ground ginger (13g)
• 194g icing sugar, sifted