150g unsalted butter, chopped
¼ cup golden syrup
½ teaspoon bicarbonate of soda
1 cup plain flour
1 teaspoon ground ginger
1 cup caster sugar
1 cup desiccated coconut
¾ cup quick oats
150g milk cooking chocolate, chopped
2 tablespoons pure cream
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Place butter and syrup in a small saucepan, stir over a medium heat until butter is melted. Remove. Stir in soda.
Sift flour and ginger into a large bowl. Add sugar, coconut and oats. Mix well. Make a well in the centre. Add butter mixture. Stir until well combined. Press mixture firmly over base of prepared pan.
Cook in a moderately slow oven (160C) for about 25 to 30 minutes, or until golden brown. Remove. Cool in pan completely.
To make icing, combine chocolate and cream in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until almost melted. Remove bowl from heat. Continue stirring until smooth.
Spread icing over top of slice. Stand at room temperature until set. Lift slice out of pan. Cut into squares to serve.
TIP! Slice can be made up to one week ahead. Store in an airtight container in the fridge. Remove from fridge 20 minutes before serving. Replace milk chocolate with dark chocolate, if preferred.