Saturday, 19 January 2019

Ginger Crunch

Ginger Crunch Slice is just like Nanna used to bake. It has a caramelly and gooey ginger crunch on top and a delicious shortbread style biscuit underneath.  The two together are a fantastic. Serve this slice in tiny squares, with a fresh pot of tea or coffee.

150g Butter
1/2         Cup sugar
1 1/2 Cups flour
1         Tsp Baking powder
1 1/2 Tsp Ground Ginger
1         Tbs finely grated fresh Ginger

Ginger Icing
50g Butter
1 Tbs golden syrup
1/2 Cup icing sugar
1/2 Tsp ground ginger
1/4 Cup crystallised Ginger finely chopped

The Crunch
Melt butter on a very low heat in a saucepan big enough to mix all the ingredients. Remove from heat and mix in the sugar, sift the flour, baking powder and ginger into the saucepan. Mix until combined then press into a 30 x 20 cm cake tin. Bake at 180 deg C for 20 - 25 minutes until lightly golden. Ice when still warm and cut into squares. Sprinkle with crystallised Ginger.

Ginger Icing
Melt butter and golden syrup, mix in icing sugar and ginger  until well combined.

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