Ingredients for Ginger Crunch Slice
- 200g Plain Flour
- 100g Caster Sugar
- 3 tbsp Ground Ginger
- 2 tsp Baking Powder
- 150g Unsalted Butter
- 50g Golden Syrup
- 200g Icing Sugar
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How to Make Ginger Crunch Slice
- Preheat oven to 180°C (350°F). Line a 20cm x 30cm baking tin with non-stick baking paper.
- **Make the biscuit base:** In a food processor, combine 200g plain flour, 100g caster sugar, 2 tbsp ground ginger, and 2 tsp baking powder. Pulse until well combined.
- Add 100g cold unsalted butter, cut into cubes, and process until the mixture resembles fine breadcrumbs.
- Press the crumbly mixture firmly into the prepared tin.
- Bake for 35-40 minutes, or until golden brown and firm to the touch.
- **Make the ginger icing:** In a small saucepan over medium heat, combine 50g unsalted butter, 50g golden syrup, and 1 tbsp ground ginger. Cook for 2-3 minutes, or until the butter is melted and the mixture is smooth.
- Remove from heat and gradually stir in 200g icing sugar until smooth and glossy.
- Immediately pour the icing over the warm biscuit base and spread evenly.
- Refrigerate for at least 1 hour, or until the icing is completely set.
- Once set, cut into squares and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
80g
Fat
51g
Carbs
11g
