lumicero/recipes-ing2inst huggingface dataset:
Title: Hazelnut Pound Cake With Fresh Raspberries
Ingredients:
- 1 hazelnuts
- 1 yellow cornmeal
- 1 unsalted butter
- 1 sugar
- 1/2 salt
- 1/2 vanilla extract
- 4 eggs
- 1 all-purpose flour
- 1 fresh raspberry
Instructions:
1. Heat oven to 350 degrees. Butter a 9-inch Bundt or tube pan.
2. Toast nuts on baking sheet until fragrant and browned, 15-20 minutes. Rub nuts in kitchen towel to remove as much skin as possible.
3. Process nuts and cornmeal in food processor until very finely ground, about 2 minutes.
4. Beat butter, sugar, salt, and vanilla in bowl until light and fluffy. Add egg yolks and mix until blended. Mix in nut mixture, then gently stir in flour with rubber spatula.
5. Beat egg whites in clean bowl until stiff peaks form (but not too dry). Add 1/3 of the whites to batter and gently fold with spatula to lighten batter. Add remaining egg whites and gently fold until blended. Spoon batter into prepared pan.
6. Bake cake until wooden pick inserted into center comes out clean, about 1 hour. Let cool completely on wire rack.
7. When ready to serve, invert cake onto platter. Slice and serve with fresh raspberries.
Title: Yaya's Leche Nevada
Ingredients:
- 4 milk
- 4 eggs
- 1/2 sugar
- 3 sugar
- 3 cornstarch
- 1 vanilla extract
Instructions:
1. Whip the egg whites and 3 tablespoons of sugar to make a merangue with hard peaks.
2. Boil the milk and 1/2 cups of sugar in a medium sized pot. Make sure the milk does not boil over. Note: We don't like this dessert very sweet in my family, but you may want to use more than 1/2 cup sugar.
3. Drop the merangue into the boiling milk, tablespoon by tablespoon. The merangue dollops will expand when cooked. Make sure to turn each one over in the milk at least once so that it cookes evenly on all sides. They cook very quickly.
4. Lift the merangues out of the milk with a slotted spoon and place in a large storage container.
5. Dissolve the corn starch in a little bit of cold water and pour into the milk/sugar mixture, which should still be over the stove. Stir for about 3 minutes on medium-high heat. Remove from heat.
6. Add egg yolks and vanilla extract, whisking rapidly to avoid clumping as the yolks cook. Pour the custard over the merangues.
7. Chill for at least 3 hours before serving.
Title: Blueberry Lemon Bread Pudding
Ingredients:
- 3 blueberries
- 2 flour
- 14 -16 butter
- 1/2 butter
- 2 milk
- 2 heavy cream
- 1 salt
- 1/4 nutmeg
- 1 sugar
- 1 1/3 lemon zest
- 2 vanilla
- 3/4 eggs
- 1 butter
- 6 sugar
- 2
- 1/3
Instructions:
1. Set oven rack in the middle position; preheat oven to 350°; coat a 13 x 9 inch ovenproof glass baking dish with cooking spray.
2. Set aside a large metal pan and rack for the water bath.
3. Prepare blueberries: toss blueberries with the flour; shake in sieve to remove excess flour.
4. Prepare the bread: brush brioche slices with melted butter.
5. Prepare the custard: Combine the milk, heavy cream, salt, nutmeg, sugar, lemon zest, lemon extract, and vanilla in a big bowl; add in eggs; beat to combine.
6. Layer 6 slices of buttered brioche in baking dish; fill in spaces with extra brioche.
7. Pour half the custard over brioche and sprinkle with half the berries.
8. Add remaining brioche, custard, and blueberries in layers.
9. Use a knife to cut 8 slits through pudding; cover top of pudding with plastic wrap and press down gently.
10. Let stand 15 minutes, or until custard has moistened brioche layers; remove plastic wrap; brush with melted butter and sprinkle with sugar.
11. Place baking dish on rack in large metal pan; pour hot water from a glass measuring cup into outer pan until water level rises halfway up sides of baking dish; cover with foil.
12. Place carefully in oven; bake 30 minutes, checking water level periodically and replenishing if needed (do not let water bath evaporate).
13. Remove foil and bake another 45 minutes, or until pudding is bubbling, topping has caramelized, and a tester comes out clean.
14. Carefully remove baking dish from water bath and oven; let cool on rack 1 hour; serve warm or at room temperature.
15. Store covered with a paper towel and plastic wrap in the refrigerator.
Title: Italian Cream Cake II
Ingredients:
- 1/2 shortening
- 1/2 butter
- 2 sugar
- 5 eggs
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 2 pecans
- 1 walnuts
- 1 vanilla extract
- 1 cream cheese
- 1/4 butter
- 1 vanilla
- 1 powdered sugar
- 3/4 pecans
- walnuts
Instructions:
1. Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
2. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
3. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
4. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.
Title: Honey Almond Thumbprint Cookies
Ingredients:
- 1/2 baking powder
- 1 salt
- 2 ground flax seeds
- 1/2 water
- 1/8 honey
- 2 vanilla
- 3 honey
- 1/3 almond butter
- 1/4
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350Ëš F. Line a baking sheet with parchment paper.
2. Process whole almonds in a food processor until finely ground. Transfer to bowl and add flour, baking powder, and salt. Whisk until combined.
3. Combine the ground flax seed with the water in a small bowl or glass measuring cup. Mix well and let sit until a thick gel forms. This creates a binder to replace eggs.
4. Using an electric hand mixer, add honey, oil, and vanilla to the chia/water gel and mix well. Add the wet ingredients to the dry ingredients and mix well.
5. Roll Tablespoons of dough into 1-inch balls and place on prepared baking sheets. Press the tip of your finger into the center of each cookie to make an indentation. Bake the cookies until set and slightly golden on the bottom, 10-12 minutes. Let cool completely on a wire rack.
6. Combine 2 Tablespoons honey and 1 Tablespoon almond butter and mix well. Fill each cookie with about 1/4 teaspoon and top with almonds if desired. Enjoy!
Title: The Best Chewy Chocolate Chip Cookies
Ingredients:
- 1/2 sugar
- 3/4 brown sugar
- 1 salt
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 4 milk
- 4
Instructions:
1. PREPARATION.
2. Preheat oven to 350°F/180°C.
3. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
4. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
5. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
6. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
7. Scoop the dough with an ice cream scoop onto a parchment-paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
8. Bake for 12-15 minutes, or until the edges have started to barely brown.
9. Cool completely, and enjoy!
Title: Itty Bitty Pound Cake
Ingredients:
- 3 butter
- 6 sugar
- 1 egg
- 6 all-purpose flour
- 1/8 baking soda
- 7 buttermilk
- 1/4 vanilla extract
- 1/8
Instructions:
1. In bowl, cream butter and sugar,then beat in egg.
2. In seperate bowl, combine dry ingredients, then add to butter mixture, alternating with buttermilk.
3. Add flavorings/extracts, and pour into greased mini-loaf pan and bake at 350 degrees for 30-35 minutes, or until cake tests done.
4. Cool for 10 minutes before removing from loaf pan.
Title: Molasses Cookies
Ingredients:
- 3/4 vegetable shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 2 baking soda
- 1 cinnamon
- 1/2 clove
- 1/2 ginger
- 1/4 salt
- 1 nutmeg
- sugar
Instructions:
1. Preheat oven to 375°F.
2. Spray cookie sheets with cooking spray.
3. Melt shortening in small saucepan over low heat.
4. Pour melted shortening in large bowl and let stand until cool.
5. Mix in 1 cup of sugar, molasses and egg.
6. Combine dry ingredients (flour-nutmeg) together.
7. Stir into shortening/sugar mixture.
8. Cover and refrigerate dough for at least 10 minutes.
9. Pour additional sugar (about 1/4 cup) in bowl.
10. Shape dough into 1-inch balls and roll in sugar to coat.
11. Place cookies on prepared cookie sheets, 2 inches apart.
12. Bake cookies 8-10 minutes or until barely set (will finish setting as they cool).
13. Transfer cookies to wire rack to finish cooling.
Title: Caramel Glazed Apple Pie
Ingredients:
- 8 cooking apples
- 1/3 dark corn syrup
- 3 butter
- 3 margarine
- 1 1/2 sugar
- 1 cornstarch
- 1/4 cinnamon
- 1/4 salt
- 1/4 brown sugar
- 3 pecans
- 2 dark corn syrup
- 1 butter
- margarine
- cornstarch
Instructions:
1. Preheat oven to 375°F.
2. Fit one pie crust into bottom of 9-1/2 inch deep dish pie pan. Add apples. Combine corn syrup, butter, sugar, corn starch, cinnamon and salt in a small bowl. Pour over apples. Top with second crust, fold edges under, seal and flute. Cut a few slits in top crust to vent.
3. Place a shallow pan under pie to catch any drips and bake for 45 to 55 minutes, until crust is browned and apples are tender. Combine all Caramel Glaze ingredients in a small bowl. Dollop over pie and carefully spread over hot crust. Bake 10 minutes or until topping is bubbly.
Title: Brazil - Quindim
Ingredients:
- 1 coconut milk
- 500 coconut
- 24 unsalted butter
- 150 sugar
- 500
Instructions:
1. In a bowl, beat the coconut milk, grated coconut, egg yolks and sugar.
2. Grease a ring pan with unsalted butter and dust the pan with flour or cornstarch, pour the mixture into the prepared tube pan and let it rest for 40 minutes.
3. Place the form in a bain-Marie and bake at 350º F until a knife inserted into the mixture comes out clean, about 30 minutes.
4. You can also pour the batter into 12 or more molds that have been buttered and dusted in flour or cornstarch, and cook those in a bain- Marie.
5. When done, allow to cool, then reverse onto a plate. Serve or chill and serve.
Title: Chocolate-Almond Saltine Toffee
Ingredients:
- 1 1/2 sugar
- 1 1/2 unsalted butter
- 1 1/2 light corn syrup
- 2 bittersweet chocolate
- 1/2
Instructions:
1. Preheat the oven to 350°. Spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
2. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
3. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
4. Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
5. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.
Title: Rice Pudding of Tibet
Ingredients:
- 6 honey
- 1/2 salt
- 1 rice
- 1 raisins
- 2 butter
- 1/2
- 2
Instructions:
1. Place milk, honey, and salt into medium saucepan and bring to a simmer over medium-high heat (do not let it boil). Stir in the rinsed rice, reduce the heat to a simmer, stir occasionally, until rice is soft and milk is almost absorbed - about 30 minutes.
2. Add apples and raisins. Continue to simmer until apples have softened and pudding is quite thick, about 5 to10 minutes more. Watch so it doesn't stick to the bottom! Just before serving, stir in the butter. Serve plain or drizzled with additional honey or butter, as desired.
Title: Low Calorie Chocolate Chip Cookies
Ingredients:
- 3/4 rolled oats
- 1 whole wheat flour
- 1/2 baking soda
- 1/2 salt
- 1/4 butter
- 1/4 unsweetened applesauce
- 1/3 Splenda sugar substitute
- 1/3 brown sugar
- 1 egg
- 1 vanilla extract
- 1 chocolate chips
Instructions:
1. Preheat oven to 350°F Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Title: Owl Barf Balls (No-Bake Cookies, Pretzels & Coconut)
Ingredients:
- 1/4 butter
- 1 sugar
- 1/4 milk
- 1 chunky peanut butter
- 1/4 oats
- 1/2 coconut flakes
- 1/2
- 1/4
Instructions:
1. Mix the butter, sugar, milk, and cocoa in a medium saucepan. Heat on Medium/High, stirring until smooth.
2. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat.
3. Add the rest of the ingredients and stir until well combined.
4. Allow the mixture to cool enough to touch it. Drop the mixture by rounded teaspoonfuls onto a wax paper lined cookie sheet.
5. Refrigerate cookie sheet for 10 minutes.
6. Remove the cookie sheet from the fridge and form the dropped cookies into elongated "balls".
7. Cookies can be refrigerated for 2 weeks or frozen for 2 months.
Title: Rice Pudding Gonzo
Ingredients:
- 2 long-grain white rice
- 1 sugar
- 1 unsalted butter
- 2 vanilla
- 1 salt
- 1/4 eggs
- 2 heavy cream
- 1 cinnamon
- 1/2
Instructions:
1. Bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired) to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
2. Just before rice mixture finishes cooking, whisk eggs lightly in a bowl.
3. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly.
4. Stir egg mixture into remaining rice mixture in pan, then stir in cream.
5. Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon.
6. Chill pudding, covered, at least 3 hours.
7. Makes 6-8 servings.
Title: Fresh Orange Cake
Ingredients:
- 2 cake flour
- 1 baking powder
- 1/2 salt
- 1 3/4 sugar
- 1/2 non-fat powdered milk
- 1 canola oil
- 1/2 pure vanilla extract
- 1 eggs
- 4 confectioners' sugar
- 1 orange zest
- 3
- 1
Instructions:
1. Preheat oven to 350F and lightly spray or grease a 12-cup Bundt style pan.
2. In a mixing bowl, sift together the cake flour, baking powder, salt, sugar and the non-fat dry milk. (This is your cake mix base. If you want to use a prepared box mix then skip this step and these ingredients and just place the mix in a large mixing bowl.).
3. Add to these dry ingredients, the orange juice, canola oil, vanilla and eggs.
4. On low speed mix the ingredients for about 1 minute until everything is incorporated and then raise the speed to medium and continue beating for 2 to 2 1/2 minutes more (your batter should be smooth and thick).
5. Pour the batter into the prepared pan and bake for approximately 45-50 minutes
6. Remove pan from oven and let stand on a wire rack for 20-25 minutes to allow the cake to cool before inverting it on a cake rack to cool completely (approximately 30 minutes more).
7. While cake is near finished cooling, prepare the glaze by mixing together the sifted confectioners' sugar, orange juice and orange zest until smooth.
8. Place the cake on a serving plate and drizzle the glaze over the top of the cake so it runs down all around the outside of the cake and a bit inside. Let the glaze set up at least 10 minutes before slicing to serve.
Title: Peg McGeouch's Scottish Shortbread
Ingredients:
- 1 salted butter
- 3/4 sugar
- 1 sugar
- 1 3/4 all-purpose flour
Instructions:
1. Cream butter and all sugar.
2. Add flour gradually, mixing with a hand-held mixer. You may need to add a small amount of water to make a smooth dough.
3. Knead until smooth and not sticky, adding a bit more flour if required.
4. Roll out to 1/2 inch thick and cut cookies as desired. Prick each cookie several times with a fork.
5. Bake at 300F for 20-25 minutes, until they just start taking on some color.
Title: Berry Yummy Dessert
Ingredients:
- 1 graham cracker crumbs
- 1/2 butter
- 6 sugar
- 1/2 light brown sugar
- 1/2 cinnamon
- 1 blueberries
- 1 1/2 strawberries
- 1 1/2 honey
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix together the graham crumbs, vanilla wafer crumbs, butter, both sugars, and cinnamon until it looks like pebbles.
3. Place all of the fruit in a 9x9 baking dish and pour the honey over it (stir gently).
4. Spoon the crumb mixture over the fruit, pressing down lightly.
5. Bake about 1 hour or until the top is golden brown.
Title: Raspberry Fudge Brownie Bites (Vegan)
Ingredients:
- 1 flour
- 1 sugar
- 1/4 baking powder
- 2 salt
- 1/2 water
- 1/2 vanilla extract
- 1/2 raspberries
- 1/2 sugar
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix the flour, sugar, cocoa powder, baking powder, and salt.
3. Combine the water, oil, and vanilla extract and stir into the dry ingredients until combined.
4. Coat the chopped raspberries in the teaspoon of sugar and add them to the brownie mixture.
5. Grease 9 muffin cups and add in the brownie mixture.
6. Bake for approximately 25 minutes.
7. Refrigerate overnight before serving.
Title: Can't Make Enough Chocolate Chippers
Ingredients:
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 margarine
- 1/2 white sugar
- 1/4 brown sugar
- 1 egg
- 1 chocolate chips
- 1 coconut
- 1/2
Instructions:
1. Sift together flour, baking soda and salt.
2. Cream together butter and sugars.
3. Beat in egg(s) and flavoring
4. Beat until light and fluffy.
5. Stir in dry ingredients. Just until they are moistened.
6. Fold in the chocolate chips and the other ingredients you have chosen to add.
7. Drop batter about two inches apart on a greased baking sheet. Bake in a preheated 350 Degree oven for 10 to 12 minutes or until light golden brown. Do not overbake. Cookies crisp up on cooling. .
Title: Our Favorite Skinny Easter Sugar Cookies
Ingredients:
- 1/4 canola oil
- 1/4 extra finely granulated sugar
- 1 sugar
- 1 egg
- 2 vanilla
- 1 all-purpose flour
- 2 all-purpose flour
- 2 cream of tartar
- 3/4 baking soda
- 2 baking soda
- 1 salt
- 3/4 sugar
- 1/4
- 1/2
Instructions:
1. .1. In an electric mixer or large bowl using a hand mixer, mix together the oil, butter and sugar. Beat on high until smooth, about 1 minute.
2. Mix in eggs and vanilla. Add flour, cream of tarter, baking soda, vanilla and salt. Mix until smooth.
3. Place the batter in the refrigerator for at least 1 hour to firm up. It’s easier to roll after refrigerated.
4. Preheat oven to 350 degrees. Line 2 baking pans, (cooking sheets) with parchment paper, see shopping tip.
5. In a small bowl, add the ½ cup or more sugar for rolling. If using several colors, place each color in a separate small bowl.
6. Scoop the batter into rounded 1-inch pieces and roll in sugar. Place each on lined baking pans.
7. Bake cookies for 11 minutes, then rotate pans and bake for about 12 more minutes. This will create a crispy cookie when cooled. If you desire softer cookies, bake for the 8 minutes, rotate pans and bake for another 8 minutes. Repeat with remaining batter.
8. Store cooled cookies in an airtight container. They will last for several weeks. if baked crispy.
Title: Incredible Italian Chocolate Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1/4 cocoa powder
- 4 powdered sugar
- 1 vanilla
- pecans
Instructions:
1. Cream the cream cheese and butter together.
2. Sift the powdered sugar and cocoa into a separate bowl.
3. Add sifted ingredients a little at a time to creamed mixture, beating until well incorporated.
4. Mix in vanilla.
5. Mix in a cup of chopped pecans, if desired.
Title: Peanut Butter Gingerbread Cookies
Ingredients:
- 1 2/3 butter
- 3/4 margarine
- 1 light brown sugar
- 1 dark corn syrup
- 2 eggs
- 5 flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/4 ground ginger
- 1/4 salt
Instructions:
1. Heat oven to 325F.
2. On lightly floured surface, roll 1 dough portion at a time to 1/8-inch thickness; with floured cookie cutters, cut into holiday shapes. Place on ungreased cookie sheet.
3. Bake 10 to 12 minutes or until set and lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Frost and decorate as desired.
4. (This recipe makes about 6 dozen cookies).
Title: Maple Orange Winter Squash
Ingredients:
- 10 maple syrup
- 2 white pepper
- 2 salt
- 1/2 nutmeg
- 1/4 cinnamon
- 1/4 brown sugar
- 1/2 butter
- 1 sun-dried cranberries
- 1
- 1/4
Instructions:
1. Pre-heat oven to 375.
2. Warm frozen squash according to package instructions, or heat and mash fresh squash so it's a smooth consistency.
3. Combine warm squash and remaining ingredients except for brown sugar in a bowl. Mix well.
4. Pour into an ovenproof casserole dish. Sprinkle the brown sugar over the top.
5. Bake for 20 minutes, until the surface is bubbly.
6. Let sit for about 5-7 minutes before serving.
Title: Ginger & Lemon Slice
Ingredients:
- 1 powdered ginger
- 2 caster sugar
- 100 egg
- 25 butter
- 1 golden syrup
- 60 light corn syrup
- 1 icing sugar
- 1 butter
- 30 lemon juice
- 2 lemon zest
- 1 hot water
- 1
Instructions:
1. ***SLICE BASE***.
2. Preheat oven to 160°C.
3. Combine flour, ginger, sugar and coconut.
4. Mix together melted butter and syrup. Then add to the dry mix. Add lightly beaten egg.
5. Press into a well greased lamington tin or 20cm square pan(or equivelant).
6. Bake 25-30 minutes. Less cooking time gives a light cakey slice base and more cooking time gives a crisp biscuity (cookie style base.
7. ***ICING***.
8. Sift the icing sugar.
9. Combine all remaining ingredients in another bowl.Stir all together until smooth and spread over the cooled slice base.