Traditional Ginger Crunch SliceJust like Nanna Used to Make

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  • Traditional Ginger Crunch Slice

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…

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.

serves
12
time needed
prep cook
ingredients
10
difficulty
Easy
rating (click to rate)
4.2 based on 32 ratings, click to rate

Ingredients

  • 125 grams Butter (room Temperature)
  • 1/2 cup Caster Sugar
  • 1 1/2 cups Plain White Flour (sifted)
  • 1 tsp Baking Powder
  • 2 tsp Ground Ginger

Ginger Topping

  • 150 grams Butter (room Temperature)
  • 1 1/2 cups Icing Sugar (sifted)
  • 4 tbsp Golden Syrup
  • 6 tsp Ground Ginger


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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.

Notes

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.

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