Ginger Crunch
The 'crunch' is the key to this recipe.
45 mins
Prep Time
The 'crunch' is the key to this recipe.
Ingredients
Method
1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper.
2. Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board. Knead well.
3. Press dough into prepared tin.
4. Bake for 20-25 minutes or until light brown.
5. While the base is cooking make the icing. In a small saucepan combine butter, icing sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.
6. Pour hot Ginger Icing over the hot base. Cut into fingers immediately and leave to cool in the tin on a wire rack, then break apart along the cuts.
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We love it
IT TURNED OUT PERFECT SO YUMMY AND WE MADE A DOUBLE BATCH TOO!!!
The best recipe for ginger crunch I have ever tried. My mother used to make this in the 70's and it is just as good as I remember.No need to change a good recipe to try to make it healthy. It is an occasional treat not a healthy slice. So good.
Easiest recipe and best result. My favourite slice of all
it's really good and an easy thing to bake. I am a talented baker so please be appreciated that I am recommending you. consider yourself special i am posting this review. I am a talented young lady.
Amazing slice
My favourite slice I double the topping because more is more so yummy
Been making this for years! Awesome
Delicious crunchy and sweet base with smooth creamy topping added caramel myself to the top and some granola which added that extra crunch on top would definitely make again
Have always grown up using Edmonds cooking books love them the whole family love the recipes that have used by many generations
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