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.
INGREDIENTS
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