• Melted butter, to grease
• 125g unsalted butter, chopped
• 1/4 cup golden syrup
• 1 egg, lightly beaten
• Finely grated zest of 1 orange
• 1 cup self-raising flour
• 1 cup desiccated coconut
• 1 cup rolled oats
• 1/2 cup caster sugar
• 1 1/4 cups sultanas
• 2 Tbsp crystallised ginger, chopped
• 1 cup pure icing sugar
• 1 Tbsp orange juice
Note: Allow 20 mins setting and 30 mins cooling
Preheat oven to 180C. Grease a 27 x 17cm slice tin with melted butter and line base and sides with baking paper. Melt butter in a small saucepan over a medium heat. Stir in golden syrup until smooth. Set aside to cool for 10 minutes. Whisk in egg. Stir in orange zest.
Sift flour into a large bowl, then add coconut, oats, caster sugar, sultanas and ginger, stirring until well combined. Add butter mixture and stir until smooth. Spoon into prepared tin, spreading evenly. Bake for 25 minutes or until golden and firm to touch. Set aside in tin for 30 minutes or until cooled completely, then remove from tin.
Sift icing sugar into a large bowl. Add orange juice and whisk for 5 minutes or until very light. Drizzle icing over sultana slice and set aside for 20 minutes to set. Cut into 12 bars and serve.