Name: Oaty Ginger-Cardamom Slice
Ingredients: 2 ½ cups (300g) all-purpose flour; 1 ½ tsp baking powder; 1 ½ tsp ground ginger; 1 tsp ground cardamom; 1 tsp salt; 1 ¼ cups (265g) brown sugar; 1 ½ cups (135g) old-fashioned rolled oats; 1 cup (226g) unsalted butter; ¼ cup (90g) Lyle’s Golden Syrup; 1 tsp vanilla paste or extract; ½ cup (113g) unsalted butter; 5 Tbsp (105g) golden syrup; 1 ½ Tbsp ground ginger; 1 ½ tsp ground cardamom; 2 1/3 cups (265g) confectioners’ sugar; 1 tsp vanilla paste or extract; 1/3 cup (50g) The Chai Box Candied Ginger

Instructions

Heat oven to 350°F. Grease and line an 8" x 8" metal baking pan with parchment paper; set aside.
In a large bowl, whisk together flour, baking powder, ginger, cardamom, and salt. Then mix in brown sugar and oats.
In a small pot over medium heat, melt butter, golden syrup, and vanilla, stirring occasionally.
Pour melted butter mixture into dry ingredients, stirring until fully incorporated. (Ditch the spatula and get in there and mix with your hands, if necessary. But don’t immediately dive in with your hands, as the melted butter will still be rather hot!)
Press oaty base into an even layer in the bottom of prepared pan. Yes, it will look rather buttery at this stage; that’s to be expected.
Bake for about 30 minutes or until base is golden.
Five or ten minutes before the base is finished baking, make the ginger-cardamom topping. In a medium pot over low heat, combine butter, golden syrup, ginger, cardamom, confectioners’ sugar, and vanilla—in that order. Stir constantly until mixture is smooth.
Transfer baking pan with baked base to wire rack. Pour hot topping over hot base, smoothing with an offset spatula or back of a spoon, if necessary.
Evenly sprinkle candied ginger over topping. Allow to set at room temperature, which will take 2 hours or so.
Once topping is set, remove from pan by pulling up on the parchment paper, then cut into squares.

Oaty Ginger-Cardamom Slice