Growing up in New Zealand Ginger Crunch is one of the first sweet slices one is introduced to – apart from reminding me of my childhood I love the way it seems to melt in my mouth leaving that super sweet sensation with sharp ginger flavour keeping taste buds so alert they crave for more…hence the title “Ginger Crunch Addiction”.
Base: 175g butter, 3/4 cup fine brown sugar, 2 cups flour, 2 teaspoon ground ginger, 1 teaspoon baking powder
Topping: 150g butter, 4 tablespoons golden syrup, 3 teaspoons ground ginger, 2 cups icing sugar
Preheat oven to 180°C, Line an approx 23 cm * 23 cm tin with baking paper.
Cream butter and sugar with an electric beater until light and fluffy. Then sift in flour, baking powder and ginger – only beating util combined – the mixture will appear somewhat crumbly.
Pour the mixture into the prepared tin and press down evenly – bake for 20 – 25 minutes until slightly golden – the more golden the crispier the slice will be.
Whilst base is in the oven put all topping ingredients into a saucepan. Stir over a low heat until well combined and smooth.
Pour topping over base whilst still warm. Leave to cool properly before cutting into squares!
My mouth is watering as I write – fortunately there’s some left so am going to treat myself to a piece 😉
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