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–+ servings
bars of a buttery shortbread slice base with ginger icing.

Ginger Crunch Slice

A classic Ginger Crunch Slice based on the original Edmonds Cookbook recipe... with a melt-in-your-mouth shortbread base and delicious ginger caramel frosting - you'll never be able to stop at just one piece!
5 from 43 votes
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Course: Slices
Cuisine: Baking, New Zealand
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 20 serves
Calories: 208kcal
Author: Lucy - Bake Play Smile
Cost: $5

Equipment

  • Beaters, stand-mixer or Thermomix
  • Stove-top, microwave or Thermomix
  • Oven

Ingredients

  • 125 g butter softened to room temperature
  • 110 g (½ cup) caster sugar
  • 190 g (1 ½ cups) plain flour
  • 1 tsp baking powder
  • 1 tsp ground ginger

For the icing

  • 150 g butter
  • 190 g (1 ½ cups) icing sugar see notes
  • 4 tbs golden syrup
  • 6 tsp ground ginger

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan forced). Grease and line a 20cm x 30cm baking tray with baking paper and set aside. 
  • Cream butter and sugar together until pale and fluffy. 
  • Add the sifted plain flour, baking powder and ginger and mix to combine (it will be quite dry and crumbly). 
  • Knead the dough on a floured board until it comes together. 
  • Press the dough firmly into the prepared tin and smooth the top with a spoon. 
  • Bake for 20-25 minutes or until lightly golden. 
  • To make the icing, place the butter, golden syrup and ginger into a saucepan over medium heat and stir until the butter has melted. Mix through the sifted icing sugar until smooth.
    Alternatively, place the butter, ginger and golden syrup into a microwave-safe bowl. Heat on 50% power for 3 minutes or until melted. Sift over the icing sugar and mix together.
  • Pour the icing over the warm slice. 
  • When the icing has just set, cut into slices. 

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan forced). Grease and line a 20cm x 30cm baking tray with baking paper and set aside. 
  • Cream the butter and sugar on Speed 4 until pale and creamy (scraping down the sides occasionally). 
  • Add the sifted plain flour, baking powder and ground ginger and mix for 6 seconds on Speed 6. Knead for 1 ½ minutes on Interval Speed. 
  • Press the dough firmly into the prepared tin and smooth the top with a spoon. 
  • Bake for 20-25 minutes or until lightly golden. 
  • Place the butter, icing sugar, golden syrup and ground ginger into the Thermomix bowl and melt for 3 minutes on Speed 3, 80 degrees, or until melted. 
  • Pour the icing over the warm slice. 
  • When the icing has just set, cut into slices. 

Video

Notes

RECIPE NOTES & TIPS
  • Icing sugar - I prefer to use pure icing sugar (not icing sugar mixture) as it helps the icing to set firmer - perfect for school lunchboxes! However you can use soft icing mixture if you like, or that's what you have on hand.
  • Press the base firmly into your baking tray and use the back of a spoon to smooth the top before baking.
  • Pour the icing over whilst the base is still hot from the oven.
  • Let the ginger crunch cool so that the icing firms before cutting into slices.
  • Store at room temperature for up to 3 days, or up to 7 days in the fridge.
  • Freeze for up to 3 months after wrapping well in an airtight container.

Nutrition

Calories: 208kcal | Carbohydrates: 26g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 99mg | Potassium: 44mg | Fiber: 1g | Sugar: 18g | Vitamin A: 345IU | Calcium: 16mg | Iron: 0.6mg