Ginger Crunch

Ginger crunch is an old fashioned New Zealand slice, it was a favourite of mine as a child and remains a favourite to this day. It is buttery and sweet with a hot ginger hit. I always double the original recipe’s icing so I have done it for you in the recipe below.

I use a baking tray 24x34cm and the mixture fits perfectly. It really does pay to score the base when the slice comes out of the oven and is hot, it can very easily break apart if you cut it when it is cold.

I make a gluten and dairy free version of this recipe too.

Ginger Crunch

Base

¾ cup sugar (I use caster sugar as it is finer)

2 cups plain flour

1 tsp baking powder

200g butter

2 tsp ground ginger

Icing

100g butter

1 Tbsp golden syrup

2 tsp ground ginger

1½ cups icing sugar

2Tblsp boiling water

1. Preheat oven to 180°C line a 24cm x 34cm shallow tin with baking paper
2. Put dry ingredients in a bowl and crumble in the butter, rub the butter into the dry ingredients until you get the texture of fine crumbs. A food processor is equally as good for this step too.
3. Place the mixture into the lined tray, spread it evenly and press it down to compact, bake for 20-25 minutes. (I use a rectangular plastic take away contain to compress the base).
4. While base is cooking put butter, golden syrup and ginger in a pot and melt to combine, briskly stir in the icing sugar, add boiling water and mix until smooth
5. Score into fingers or squares while warm. Pour icing mixture onto the warm base then leave to cool and set. Break into fingers (squares) when cooled and the icing is firm.