First there were cupcakes. Then there were macarons. Earlier this year people overseas were predicting glorious cream-filled éclairs to be the baked good to watch in 2014. In any event, I think the cronut’s days are finally behind us.

Here in New Zealand, I’m predicting the return of the humble slice. Not one to make a fanfare, this sweet treat has been hanging out in the background, and gracing Crown Lynn plates at afternoon teas for years. One of my favourite things about baking is taking a classic and giving it a modern twist. I definitely didn’t invent adding oats to a ginger slice base, or sprinkling the top with pistachios, but they’re both now standard practice whenever I make this ever-popular classic. The pistachios add something just wonderful to this sweet and spicy treat.

Ginger slice, or ginger crunch, is notoriously high in butter, but with a decent hit of ginger you need only small squares. The base/icing ratio differs with preference: I like about a two-thirds base to one-third icing ratio, but it’s really up to you. There’s nothing worse than a large biscuity base and only a thin smattering of icing.

A nice slice is great to have on call for visitors, and baking generally is one of my favourite things to give as a gift. Dust off those square tins, get out your favourite floral apron, put a twist on your old favourite, and make someone’s day – but not without taste-testing it yourself first of course.

Ginger Oat Slice

Ingredients

¼ cup golden syrup
½ cup brown sugar
150g butter
1½ tsp ground ginger
½ cup thread coconut
¼ cup flaked almonds
1½ tsp baking powder
1 ½ cups rolled oats
¾ cup flour

Icing and garnish

4 tbsp golden syrup
150g butter
2 tbsp ground ginger
1 cup icing sugar, sifted
½ cup pistachios, roughly chopped

Method

Preheat oven to 180˚C. Grease and line a square slice tin measuring about 20cm ×
Place the golden syrup, brown sugar and butter in a saucepan with the ginger. Stir on a medium-high heat until melted together.
Put all the dry ingredients in a large bowl and stir to combine. Add the butter mixture and mix well.
Press the mixture into the tin and bake for 20 minutes. Remove from the oven and leave to cool before icing.
For the icing, put the golden syrup, butter and ginger in a saucepan over a medium heat.
Cook gently until melted, then add the icing sugar. Mix well to combine, then pour the mixture over the base. Sprinkle over half the pistachios.
Leave to set and, before serving, cut with a hot, sharp knife and sprinkle with the remaining nuts.

Makes approximately 16 slices.