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for the base:
¾ cup wholemeal flour or 135 g
1 cup rolled oats or 100 g
½ cup coconut flesh, raw or 45 g
¼ cup brown sugar or 50 g, firmly packed
1½ teaspoons baking powder
150 g butter
1 tablespoon golden syrup or 25 g
for the topping:
1 tin nestlé fat free sweetened condensed milk or 405 g
1 tablespoon butter or 15 g
1 teaspoon fresh ginger or 5 g, grounded
30 g dark chocolate
Combine the flour, rolled oats, brown sugar and baking powder in a bowl. Melt together the butter and golden syrup and stir into the dry ingredients. Press the mixture into a lined 18 cm x 27cm slice tin. Bake in a preheated 180°C oven for 15- 20 minutes or until light golden and firm.
Prepare the filling. Combine the NESTLÉ Fat Free Sweetened Condensed Milk, butter and ground ginger in a heavy based saucepan. Cook over moderate heat, stirring constantly, for 4-6 minutes until thick and golden.
Spread the caramel mixture evenly over the cooked base. When cold drizzle evenly with the melted chocolate .Chill to set the chocolate before cutting with a warm knife.
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