Recipe: Bee’s Ginger Pistachio Slice
This gingery treat never fails to impress at the Van de Elzen household.
Recipe: Michael Van de Elzen
This is my wife Bee’s go-to recipe when we have guests coming over. It’s simple to make and never fails to impress.
Servings: 24
Time: 60 minutes
INGREDIENTS
Base:
1 cup toasted muesli
½ cup crushed pistachios, toasted
¾ cup desiccated coconut
120g unsalted butter
½ cup caster sugar
4 tbsp maple syrup
¾ cup plain flour
1 tsp baking powder
Topping:
200g unsalted butter
6 tbsp maple syrup
4 cups icing sugar, sieved
2 tbsp ground ginger
½ cup crushed pistachios, toasted
⅓ cup crystalised ginger, finely chopped
METHOD
Preheat the oven to 180°C. 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 the butter melts.
Add the toasted pistachio, muesli, and coconut, followed by the sifted flour and baking powder. Mix well. Spread in the prepared tin and flatten down by hand. Bake for 20 minutes or until golden brown. Remove from the oven and leave to cool in the tin.
To prepare the topping, add the butter and maple syrup to a small pot. Gently heat until melted, while stirring. Take the pot off the heat, then add the icing sugar and ground ginger.
Pour over the cooled base, then sprinkle over the chopped pistachio and crystalised ginger. When the slice has cooled, remove from the tin and cut to the desired size.
MIKE’S TIP
You can swap out the ginger for coconut, or add dried fruit such as cranberries to the base.
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This article first appeared in NZ Lifestyle Block Magazine.
