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
12
servings25
minutes25
minutes250
kcal50
minutesA 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.
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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.
I get what you’re saying, and yeah, those cases where people meet as adults can explain why the attraction happens.…