OATY GINGER CRUNCH

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OATY GINGER CRUNCH

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Ingredients

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OATY GINGER CRUNCH

150g butter
2 Tbsp Golden syrup
115g brown sugar
65g coconut
160g rolled oats
100g flour
1 ½ tsp b.powder
1 ½ tsps. Gr ginger

Icing

50g Butter
1 tbsp g.syrup
100g raw sugar
2 tsps gr.ginger

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6

30h 5min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
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Recipe's preparation

Base

Melt butter, b sugar and g syrup 5 mins 50C sp 1.

Weigh in coconut, oats, flour, b.powder and g.ginger. Mix 6 secs sp 4, knead 2 mins

Press into 30cm sponge roll tin and bake @ 180C for 15-20 mins. Mark into squares whilst still warm.

Icing

Mill r.sugar 1 min sp 9.
Add other ingredients, heat 4mins 50C sp 1.5.

Ice whilst still hot, cut into squares when cool.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.