Base

1 cup toasted muesli

½ cup crushed pistachios, toasted

¾ cup dessicated coconut

120g unsalted butter

½ cup caster sugar

4 Tbsp maple syrup

¾ cup plain flour

1 tsp baking powder

Topping

200 gm unsalted butter

6 Tbsp maple syrup

4 cups icing sugar, sieved

2 Tbsp ground ginger

½ cup crushed pistachios, toasted

1/3 cup crystalized ginger, finely chopped

Method

Preheat the oven to 180*C. Grease a 20cm x 30cm slice tin.

To make the base, combine the butter, sugar, and maple syrup in a medium-large saucepan and gently heat till butter has melted. Add toasted pistachio, muesli and coconut, followed by the sifted flour and baking powder. Mix well. Spread in the prepared tin and flatten down by hand. Bake for 20 minutes or until golden brown, remove from the oven and leave to cool in the tin.

 To prepare the topping, combine the butter and maple syrup in a small pot and melt while stirring. Take the pot off the heat, then add the icing sugar and ground ginger. Pour over the cooled base, then sprinkle over the chopped pistachio and crystalized ginger. When the slice has cooled completely, remove from the tin and cut to the desired size.