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
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Preheat the oven to 180 degrees. Place the oven tray in the middle of the oven.
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Grease a lamington tray or line well with baking paper.
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Cream the butter and caster sugar until light and fluffy.
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Add the sifted plain flour, baking powder and the ground ginger. Fold until combined.
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Pour the mixture into the bottom of the lamington tin and press the mixture into the corners. Press down until the dough is firm.
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Bake for 25 minutes or until the base is golden.
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Place the icing ingredients into a small saucepan and heat until bubbling. Cook for two to three minutes then pour over the biscuit base.
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Allow the slice to cool until room temperature, then place in the fridge for the icing to firm up.
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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.
