{Ginger & Pistachio Slice}

Here's a little slice of happy for the new year, its fresh and zingy and I made it for our pals who live up in the hills.  We have spent most of this year in the pool, not our own pool, no siree, not yet but in many pools around and about.

Lots of hours spent reading in the warm dappled sunshine, lots of hours watching happy boys making friends and running from pool to pool, jamming bananas into their little mouths not even sitting for a minute to eat for fear of missing out on a moment in the warm blue water.  

...the slice
1 cup raw shelled pistachio nuts
125g butter
1 packet plain biscuits
1 cup coconut
80g finely chopped crystallised ginger
1/2 cup condensed milk

Pop the pistachio nuts on an oven tray and lightly roast them for 6 minutes at 180.  Now you can turn the oven off because you don't need it anymore.  Coarsely chop pistachios and put half aside to decorate the top of the slice, put the other half in a big bowl.

Melt the butter, and crush the biscuits to a fine crumb then chuck them in the bowl, along with the coconut, ginger and condensed milk mix all together then press into a lined slice tin and pop it into the fridge to set (about an hour).

...the icing
2 cups icing sugar
80g softened butter
2 tablespoons golden syrup
2 teaspoons ground ginger
2 tablespoons milk

Using an electric beater whizz all the ingredients together until creamy and pale.

Spread the butter icing over the chilled base and sprinkle with the rest of the pistachios.

Cover and pop back in the fridge until the icing is firm (couple of hours).

Slice it up and enjoy, it's best stored in the fridge, especially if you are in melbourne and its 39 degrees the day you make it ! ha.