Ginger pistachio slice

A friend made ginger pistachio slice for another friend's birthday recently. It is unbelievably delicious! Naturally, I got the recipe off her and decided to give it a go today. Be warned: this slice is not one which can be quickly thrown together. Any recipe which includes the instructions "chop nuts coarsely" or "crush biscuits" is going to take time. Also, the quantity of pistachio nuts makes it reasonably expensive. However, if you like the taste of ginger and pistachio nuts then you'll probably agree that the result is worth all the hassle. Still, this might become a 'special occasion' slice for me.

Ginger pistachio slice

Ingredients

• 1 cup pistachio nuts, shelled
• 125 g butter
• 1 packet wine biscuits (plain, sweet biscuits)
• 1 cup coconut
• 50 g crystalised ginger, chopped
• 1 tsp ground ginger
• 1/2 cup condensed milk

Ginger butter

• 2 cups icing sugar
• 80 g butter, softened
• 1 tbsp golden syrup
• 2 tsp ground ginger
• 2 tbsp milk

Method

1. Lightly roast pistachio nuts at 180°C for 5 minutes. Chop coarsely. Set aside half for topping.
2. Melt butter and leave to cool.
3. Crush wine biscuits roughly.
4. In a bowl, mix all ingredients except for reserved pistachios.
5. Press mixture into greased sponge roll/slice tin.
6. Refrigerate until firm, then ice with ginger butter icing. Sprinkle with reserved pistachios and refrigerate until icing is firm.

Ginger pistachio slice