Ingredients
| FOR THE BASE | |
| 150g butter | |
| 60g mānuka honey | |
| 70g brown sugar | |
| 70g standard flour | |
| ½ teaspoon baking powder | |
| ⅓ teaspoon ground ginger | |
| 150g oats | |
| FOR THE TOPPING | |
| 150g mānuka honey | |
| 250g butter | |
| 3 cups icing sugar | |
| pinch ground ginger | |
| FOR THE ROAST KŪMARA | |
| 1 kūmara | |
| 20g mānuka honey | |
| 15g butter | |
| TO SERVE | |
| edible flowers, to serve | |
| fresh thyme leaves, to serve |
Instructions
| 1. | FOR THE BASE |
| 2. | Preheat the oven to 170℃ and line a 24 x 24cm tin with baking paper, making sure enough comes up the sides to pull the slice out later. |
| 3. | Melt the butter, honey and sugar together in pot over a low heat, then stir in the remaining dry ingredients. |
| 4. | Spread into the tin using a spatula to flatten it and bake for 10 minutes or until lightly golden and slightly puffed. |
| 5. | Leave to cool at room temperature. |
| 6. | FOR THE TOPPING |
| 7. | Melt the honey and butter together in a pot. |
| 8. | Whisk in the icing sugar and ginger until you have a smooth and thick icing, tasting and adjusting the ginger and honey to taste. |
| 9. | You want the icing to be thick enough that it will just about hold its shape, but still runs slightly. |
| 10. | Pour over the cooled slice and leave to set in the fridge for half an hour. |
| 11. | Once set, cut into long finger slices, mine were 2½ x 12cm. |
| 12. | FOR THE ROAST KŪMARA AND TO SERVE |
| 13. | Preheat the oven to 180℃. |
| 14. | Peel the kūmara and cut into cubes about 1½ x 1½cm. |
| 15. | Put on a lined baking tray, pour over the honey and place cubes of butter in between. |
| 16. | Bake for 15 minutes, mixing every 5 minutes, until the kūmara are cooked and the outsides are slightly crisp. |
| 17. | Leave to cool. |
| 18. | Top the slice with the cooled kūmara, and decorate with edible flowers and fresh thyme leaves. |
Recipes & food styling Maxine Scheckter / Photography Nicola Edmonds
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