Ginger slice

Photographer: Emma

Over the course of our lifespan our food preferences change and become more refined.  As children we often form dislikes for a particular food for reasons other than its flavour and texture – this is what’s known as food aversion.

I’ve had an aversion to ginger for as long as I can remember;  from where it stemmed I am unsure but it’s been carried through to adulthood and I can smell it from a mile away in baked goods and chai drinks.

I decided to give the humble ground ginger another go and this was the perfect recipe to do so.  The base is crunchy and oaty and the topping is silky smooth.  I suggest you all make something you haven’t liked since childhood.


250g butter, softened
½ cup brown sugar
2 tsp ground ginger
½ cup rolled oats
1 cup wholemeal flour
1 cup white flour
2 tsp baking powder

100g butter
4 tbsp golden syrup
2 tsp ground ginger
2 ½ cups icing sugar


1. Preheat your oven to 180ºC on Bake.
2. Cream the butter and sugar, then add the oats, flours and baking powder and stir with a wooden spoon or spatular to combine.
3. Line a slice tin with baking paper. Add the base mixture and press it evenly and firmly into the tin.
4. Bake for 15-20 minutes.
5. To make the icing, melt the butter, golden syrup and ginger in a saucepan on low heat.
6. Once melted, take off the heat and stir in the icing sugar.
7. Once the base has cooked, take out of the oven and pour the icing over. I smoothed out the icing with a hot palette knife.
8. Refrigerate and cut into squares.