Barbara put a healthy wholefood twist on Edmond's ginger crunch recipe - she replaced half the flour with rolled oats and added chunks of crystallised ginger on top. Voila! The classic crunch is reinvented as a chewy ginger slice.

125g softened butter
1/4 c sugar
3/4 c plain flour
3/4 c rolled oats
1 tsp baking powder
1 tsp ground ginger

ginger icing:
75g butter
3/4 c icing sugar
2 T golden syrup
3 tsp ground ginger
crystallised ginger, chopped

Cream butter and sugar until light and fluffy. Sift dry ingreds and mix into creamed mixture. Turn dough out onto a floured board and knead well. Press into lined/greased 20 x 30 cm sponge tin.
Bake at 190C for 20-25 mins or until light brown.
Put all icing ingreds into a saucepan and heat until butter has melted, stirring constantly. Pour hot ginger icing over base. Cut into squares while still warm.