Ginger cups

Ingredients

Base
155g butter
¾ cup sugar
¼ cup golden syrup
1/3 tsp ginger
70g hazelnuts, chopped
2/3 cup thread coconut
1 cup rolled oats
1 1/3 cups self-raising flour

Preheat oven to 120°C. Line a muffin tray with paper wrappers. Melt the butter, sugar, golden syrup and ginger together in a pot, then add the remaining ingredients. Spoon the mixture into the muffin tray and bake for 10 minutes.

Icing
230g butter
2 cups brown sugar
4 tsp ginger
4 cups icing sugar
Slivered almonds, to serve

Melt the butter, sugar and ginger together. Add the icing sugar and mix well.

Assemble

Top cooled ginger bases with icing and sprinkle with slivered almonds.

Recipe kindly supplied by:

Steph Hogg
Miss Cocoa Coffee
1558A Waimea Highway, Mandeville
(03) 208 9662