I’m not a fan of Ginger, but I am a huge fan of Traditional Ginger Crunch Slice… It has a caramelly and gooey ginger ‘crunch’ on top and a delicious buttery shortbread style biscuit underneath. The two together are a match made in heaven.
Serve this slice in tiny squares, with a fresh pot of tea.
Traditional Ginger Crunch Slice
A nostalgic favorite, this ginger crunch slice layers a crisp base with a spicy-sweet ginger icing. Simple, warming, and perfect for afternoon tea or holiday baking.
12
servings25
minutes25
minutes250
kcal50
minutesKeep the screen of your device on
Ingredients
125 gram Butter (room temperature)
1/2 cups Caster sugar
1.5 cups Plain white flour (sifted)
1 tsp Baking powder
2 tsp Ground ginger
Ginger Topping
150 gram Butter (room temperature)
1.5 cups Icing Sugar (sifted)
4 tbsp Golden syrup
6 tsp Ground ginger
Directions
- Preheat the oven to 180 degrees. Place the oven tray in the middle of the oven.
- Grease a lamington tray or line well with baking paper.
- Cream the butter and caster sugar until light and fluffy.
- Add the sifted plain flour, baking powder and the ground ginger. Fold until combined.
- Pour the mixture into the bottom of the lamington tin and press the mixture into the corners. Press down until the dough is firm.
- Bake for 25 minutes or until the base is golden.
- Place the icing ingredients into a small saucepan and heat until bubbling. Cook for two to three minutes then pour over the biscuit base.
- Allow the slice to cool until room temperature, then place in the fridge for the icing to firm up.
- Cut into squares and serve.
- Recipe Hints and Tips:
- Keep the slice in a sealed air-tight container in the fridge.
- Will last in the fridge for up to a week.
Aw cheers! We’ll take “top quality content” when the content involves golden syrup dumplings any day Hope you give them…