Oaty Ginger Slice

This ginger slice recipe is a cross between a traditional ginger crunch and an ANZAC biscuit. It’s oaty base adds a little more texture and substance to a normal ginger slice.

Oaty Ginger Slice



  • 150g unsalted butter
  • 3/4 cup brown sugar
  • 2 tbsp golden syrup
  • 3/4 cup plain flour
  • 1.5 tsp baking powder
  • 1.5 tsp ground ginger
  • 1.5 cups whole oats
  • ¾ cup desiccated coconut


  • 150g unsalted butter
  • 2 – 3 cups icing sugar, sifted
  • 3 tbsp golden syrup
  • 4 tsp ground ginger
  • pistachio nuts scattered on top are a nice touch


Preheat the oven to 180°c. Line a 32cm x 22cm slice tin with baking paper.

Melt the butter, sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat.

Sift the flour, baking powder and ginger into the pan with the buttery mixture. Add the oats and coconut, and fold to combine. Press the mixture into the prepared tin and smooth out with the back of a spoon. Bake in the oven for 15 minutes. Remove and leave in the tin.

Heat the icing ingredients (2 cups of the icing sugar) in a saucepan stirring over a medium heat until melted. If the butter isn’t all mixing in nicely, add more icing sugar until you have a nice smooth icing – up to a cup more icing sugar. Pour over the warm slice. Leave in the tin to cool then cut into slices. Store in an airtight container in the fridge for up to a week.

Recipe from the very talented Chelsea Winter. She also has a gluten free version of this slice on her website if you require.


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