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!
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Servings: 20 serves
Calories: 208kcal
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 teaspoon baking powder
- 1 teaspoon ground ginger
For the icing
- 150 g butter
- 190 g (1 ½ cups) icing sugar see notes
- 4 tbs golden syrup
- 6 teaspoon 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
- Use pure icing sugar for a firmer set, especially if you're packing this in lunchboxes.
- Press the base down firmly with the back of a spoon before baking for an even finish.
- Cut into slices while the icing is set but not rock-hard - it makes for cleaner edges.
- Store in an airtight container at room temp for up to 3 days, or in the fridge for up to a week.
- Freeze for up to 3 months - layer slices between baking paper in an airtight container.
- Add a little extra ginger in the icing if you like a stronger flavour.
- For perfectly neat squares, use a hot, dry knife to slice once the icing has set.
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
