Ginger Crunch Slice
photo by Jubes
- Ready In:
- 53mins
- Ingredients:
- 9
- Yields:
-
20 slices
ingredients
-
Base
- 2 1⁄2 cups plain flour, sifted
- 1 cup caster sugar
- 2 teaspoons ground ginger
- 1 teaspoon baking powder
- 250 g cold butter, chopped
-
Ginger icing
- 150 g butter
- 1⁄4 cup golden syrup
- 1 1⁄2 tablespoons ground ginger
- 1 1⁄2 cups icing sugar, sifted
directions
- Preheat oven to 180°C.
- Base:.
- Place flour, sugar, ginger and baking powder in the bowl of a food processor and pulse to combine.
- Add butter and process until mixture resembles fine breadcrumbs.
- Press into a 20cm x 30cm tin lined with non-stick baking paper.*
- Bake for 35-40 minutes or until golden and firm to the touch.
- To make the ginger icing:.
- Place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.
- Stir through the icing sugar and pour immediately over the slice.
- Refrigerate for 1 hour or until the icing is set.
- Slice to serve.
- * The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.
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Reviews
-
i lost this recipe 15 years ago so am very happy to have it back, in fact i have already made it twice. The first time i took it out of the oven at 30 minutes and it was great, but 35 minutes is too long--the biscuit base was too brown and shattered when i tried to cut it. To jazz it up i like to put small pieces of candied ginger or walnuts on top of the just-poured icing so that each square will have a piece in the middle. I also cut it into about 40 squares instead of 20 as the icing is very rich and two bites seems to be enough for everyone.
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Out of our family, we ALL rated it 5- except for my brother, who rated it 55. They came out a little thinner than the normal Kiwi ginger crunch, but we liked it better because it wasn't too sweet and too large to enjoy the WHOLE thing. It was easy to follow your instructions. I had to use high grade flour instead of plain, white sugar in stead of the castor sugar, and crushed ginger instead of ground ginger, but we all agreed that this recipe is the bomb! Thanks heaps, Genie. Made for ZWT5.
Tweaks
-
Out of our family, we ALL rated it 5- except for my brother, who rated it 55. They came out a little thinner than the normal Kiwi ginger crunch, but we liked it better because it wasn't too sweet and too large to enjoy the WHOLE thing. It was easy to follow your instructions. I had to use high grade flour instead of plain, white sugar in stead of the castor sugar, and crushed ginger instead of ground ginger, but we all agreed that this recipe is the bomb! Thanks heaps, Genie. Made for ZWT5.
RECIPE SUBMITTED BY
Charlotte J
United States