Ginger crunch slice

By Donna Hay

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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.

- NZ Herald

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