Step 1

Preheat the oven to 180C (fan 160C). Line a small baking tin (approx. 18 cm x 22 cm) with baking paper.

Step 2

In a mixing bowl combine the sugar, flour, oats, coconut, pumpkin seeds, almonds, baking powder, ground ginger and salt. Add the melted butter and mix until combined.

Step 3

Tip into the prepared tin and press evenly into the base. Bake for 18-20 minutes, until golden. Cool on a rack.

Step 4

Once the base is cold, make the icing. In a medium saucepan, melt the butter and golden or maple syrup over low heat. Add the icing sugar and mix over the heat until smooth.

Step 5

Remove from the heat. Place the finely grated ginger in a sieve and while holding this over the pan press it firmly with the back of a spoon to release the juice, about 1-2 tablespoons. Add the pumpkin seeds, almonds, crystallised ginger and salt. Mix well to combine then quickly pour the icing over the base spreading evenly out to the sides. You can save 3-4 tbsp of the nuts, seeds and ginger mixture to sprinkle over the top if you like.

Step 6

Leave to cool and set then slice into small squares. Store in an airtight container in a cool pantry and consume within 1 week.