Ginger crunch slice. Photo / Supplied

Makes 20
2 1/2 cups plain flour, sifted
1 cup caster sugar
2 tsp ground ginger
1 tsp baking powder
250g cold butter, chopped

Ginger icing

150g butter
1/4 cup golden syrup
1 1/2 Tbsp ground ginger
1 1/2 cups icing sugar, sifted

Preheat oven to 180C. 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.

More related recipes

Foodhub

Takaka Ginger Crunch

Ginger oat crunch

Pistachio ginger crunch

1. comments

   • Add
   order by

   • Latest
   • |
   • Oldest
   • |
   • Most Liked