Bonnie the Baker

I'm definitely not known for my baking skills (remember the scone)? It's handy that my sister Bonnie likes to often gift us with her baked treats on a Sunday. Last weekend it was a tupperware container of goodness with Ginger & Pistachio Slice. Bonnie kindly offered to share her recipe with you all:

Make the slice:

1 cup pistachios - raw and shelled

125 grams butter

1 packet milk coffee biscuits

1 cup coconut (shredded or dessicated)

50 gram finely chopped/diced ginger

1/2 cup condensed milk

1. Lightly roast the pistachios on a tray in oven for 5-6 mins- at 180C.

2. Coarsely chop pistachios and put half aside for topping.

3. Melt butter.

4. Crush wine biscuits with a rolling pin until fine (rather than a food processor).

5. In a bowl, mix all ingredients except for the reserved pistachios.

6. Press the mixture into a slice tin lined with baking paper.

7. Place in fridge (until icing is ready)

Make the icing:

2 cups icing sugar

80 grams softened butter

2 tablespoons golden syrup

2 teaspoons ground ginger

2 tablespoons milk

1. Using an electric beater beat all ingredients together until creamy.

2. Pull slice/base out of fridge and spread the butter icing over the base and sprinkle top with reserved pistachios.

3. Place back in the fridge until slice and icing are firm.

4. Once set (2-3hrs), pull out of tray and slice into neat pieces. Slice is best stored in the fridge.

I definitely recommend making these - or at least, asking your little sister to whip them up.

Plate from Country Road, napkin from Cloth.

- Briar