BISCUITS/SLICES RECIPES

Traditional Ginger Crunch Slice

Traditional Ginger Crunch Slice

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

4.2 based on 40 ratings.

Ingredients

  • 125 g Butter (room Temperature)
  • 1/2 cup Caster Sugar
  • 1.5 cups Plain White Flour (sifted)
  • 1 tsp Baking Powder
  • 2 tsp Ground Ginger
  • Ginger Topping
  • 150 g Butter (room Temperature)
  • 1.5 cups Icing Sugar (sifted)
  • 4 tbsp Golden Syrup
  • 6 tsp Ground Ginger

Nutrition Information

Qty per
38g serve
Qty per
100g
Energy 241cal 629cal
Protein 0.68g 1.77g
Fat (total) 18.6g 48.7g
 - saturated 12.1g 31.7g
Carbohydrate 14.5g 37.9g
 - sugars 5.7g 14.9g
Dietary Fibre 0.71g 1.87g
Sodium 195mg 510mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Traditional Ginger Crunch Slice

I’m not a fan of Ginger, but I am a huge fan of Traditional Ginger Crunch Slice… It has a caramelly and gooey ginger ‘crunch’ on top and a delicious buttery shortbread style biscuit underneath.  The two together are a match made in heaven.

Serve this slice in tiny squares, with a fresh pot of tea.

Method

  1. Preheat the oven to 180 degrees.  Place the oven tray in the middle of the oven.

  2. Grease a lamington tray or line well with baking paper.

  3. Cream the butter and caster sugar until light and fluffy.

  4. Add the sifted plain flour, baking powder and the ground ginger.  Fold until combined.

  5. Pour the mixture into the bottom of the lamington tin and press the mixture into the corners.  Press down until the dough is firm.

  6. Bake for 25 minutes or until the base is golden.

  7. Place the icing ingredients into a small saucepan and heat until bubbling.  Cook for two to three minutes then pour over the biscuit base.

  8. Allow the slice to cool until room temperature, then place in the fridge for the icing to firm up.

  9. Cut into squares and serve.

Recipe Hints and Tips:

  • Keep the slice in a sealed air-tight container in the fridge.
  • Will last in the fridge for up to a week.

ginger crunch | Stay at Home Mum.com.au

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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