The number of times I'm nagged into making this recipe from my grandmother proves how delicious it really is. The nutty crunchy base works fantastically with the fudgy ginger icing. This is a no bake slice and incredibly straight forward.  

GINGER, PISTACHIO & COCONUT SLICE

INGREDIENTS

FOR THE BASE
70 grams unsalted pistachios, shelled and toasted
120 grams butter, melted
1/2 cup sweetened condensed milk
1 x 250 gram packet of wine biscuits
1/2 cup threaded coconut, toasted
50 grams crystallised ginger, roughly chopped
1 1/2 teaspoons ground ginger

FOR THE ICING
80 grams butter, softened
2 cups icing sugar
1 1/2 tablespoons golden syrup
2 1/2 teaspoons ground ginger
2 tablespoons milk
70 grams unsalted pistachios, shelled and toasted
30 grams crystallised ginger
1/4 cup coconut chips, toasted

METHOD

FOR THE BASE
Crush the wine biscuits by placing them in a plastic bag and bashing them with a rolling pin. You still want some biggish chunks for texture.

Roughly chop the pistachios.

In a bowl combine all the ingredients and press into a lined slice tin. Refrigerate for 45 minutes or until firm.

FOR THE ICING
Using an electric beater, beat the softened butter, icing sugar, golden syrup, ginger and milk until smooth, light in colour and creamy.

Smear over the base and top with pistachios, crystallised ginger and coconut chips. Using the back of a large spoon, gently press the topping into the icing to help it set into it. 

Return to the refrigerator until the icing has become solid.  

Using a sharp knife cut into even squares.