GINGER CRUNCH SLICE
Make and share this Ginger Crunch Slice recipe from Food.com.
Provided by Charlotte J
Categories Bar Cookie
Time 53m
Yield 20 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Base:.
- Place flour, sugar, ginger and baking powder in the bowl of a food processor and pulse to combine.
- Add butter and process until mixture resembles fine breadcrumbs.
- Press into a 20cm x 30cm tin lined with non-stick baking paper.*
- Bake for 35-40 minutes or until golden and firm to the touch.
- To make the ginger icing:.
- Place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.
- Stir through the icing sugar and pour immediately over the slice.
- Refrigerate for 1 hour or until the icing is set.
- Slice to serve.
- * The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.
Nutrition Facts : Calories 287.3, Fat 16.3, SaturatedFat 10.2, Cholesterol 42.7, Sodium 135.9, Carbohydrate 34.6, Fiber 0.5, Sugar 20, Protein 1.8
GINGER CRUNCH
This is SO simple to make! If you like ginger, you'll LOVE this. Think crunchy biscuit base, smothered with ginger flavoured icing topped with crystallised ginger. It's from an old Australia & New Zealand recipe book - apparently a recipe from New Zealand. We love it!
Provided by Kookaburra
Categories Bar Cookie
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180C (350F).
- Using a mixer or a food processor, cream the butter and sugar.
- Add sifted flour, ground ginger and baking powder and mix well until the mixture resembles fine breadcrumbs- you can do this with your fingers if you like, but I do it in the food processor.
- If using a food processor, scrape down sides once or twice to ensure all butter is mixed in with the flour.
- Tip mixture into a well-greased shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or a 20cm (8") square.
- Using your fingers or the back of a fork, spread mixture evenly then press down lightly until just firm.
- Don't press too hard or the mixture will set like concrete.
- Bake on the centre shelf of the oven for 20-25 minutes or until lightly browned.
- During the last few minutes of baking, combine all the icing (frosting) ingredients in a small saucepan and melt over a low-medium heat, stirring constantly.
- Remove the biscuit base from the oven and immediately pour hot icing mixture as evenly as possible over the base.
- Use a bread knife to spread the icing evenly over the base.
- Now, cut the pieces of crystallised ginger in half and space them out evenly on top.
- Slice into approximately 20 squares while still warm.
- Remove baking tin when cool and store in an airtight tin.
Nutrition Facts : Calories 144.8, Fat 7.6, SaturatedFat 4.8, Cholesterol 19.8, Sodium 72.2, Carbohydrate 17.9, Fiber 0.4, Sugar 6.5, Protein 1.5
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