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
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