Cooking oil spray, to grease
150 g butter, melted
1 cup self-raising flour
1 tsp ground ginger
½ cup brown sugar
½ cup desiccated coconut
395 g can sweetened condensed milk
Extra 50 g butter, chopped
¼ cup golden syrup
1 cup raw cashews
- Preheat oven to 180°C. Grease a 27 x 17cm slice tin with cooking oil spray and line base and sides with baking paper.
- Put butter, flour, ginger, brown sugar and coconut in a large bowl and stir to combine. Press evenly into prepared tin. Smooth surface using the back of a large spoon. Bake for 15 minutes or until light golden.
- Put condensed milk, extra butter and syrup in a small saucepan over a medium heat and cook, stirring constantly, for 8 minutes or until thick and golden. Pour onto warm biscuit base and smooth surface. Scatter with cashews and bake for 15-20 minutes or until top is bubbly and golden brown. Set aside to cool completely in tin.
- Remove from tin and slice into pieces using a serrated knife. Serve.