Preheat oven to 180°. Grease and line a 20 x 27 cm baking tin.

On a tray lined with baking paper, spread out the oats, almonds, and coconut and toast for 5minutes or until coconut starts to turn golden (this will happen quickly so watch carefully).

In a medium sized saucepan over a low heat, melt together the butter, brown sugar, both gingers, and the golden syrup.

Remove from the heat. Stir in the toasted coconut, oats, and almonds. Sift in the flour and baking powder.

Press mixture evenly into the tin with the back of a floured spoon or your floured fingers.

Bake for 12-15 minutes until golden. The longer you bake it for, the crunchier it will be, but you don't want it so crunchy you can't eat it! I have found that 14-15 minutes works well.

Remove from the oven to cool.

To make the icing, put the butter, ground ginger, golden syrup, and icing sugar in a small pot and stir over a low heat until smooth.

Pour over the cooked base and smooth with a spatula (I use an offset palette knife)

Garnish with the chopped pistachios.

Leave to set - this usually takes around 2 hours - it may take more or less time depending on the warmth and humidity of your kitchen! You could also put it in the fridge to get it to set faster, but this usually isn't necessary.

Slice with a big sharp knife to serve.