Ginger Crunch Slice Recipes
EDMONDS GINGER CRUNCH
This recipe is only found in the Edmonds cook book. This famous recipe from New Zealand is to die for. I grew up eating this and I can tell you, it's fantastic! I hope that people in different countries will love this just as we do here in New Zealand! Enjoy!
Provided by Chelsea_
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar until light and fluffy.
- Sift flour, baking powder and ginger together.
- Mix into creamed mixture.
- Turn dough out onto a lightly floured board. Knead well.
- Press dough into a greased 20x30cm sponge roll tin.
- Bake at 190C (375F) for 20-25 minutes or until light brown.
- When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
- Heat until butter is melted, stirring constantly.
- Pour hot ginger icing over base while hot and cut into squares before it gets cold.
GINGER CRUNCH SLICE
Make and share this Ginger Crunch Slice recipe from Food.com.
Provided by Charlotte J
Categories Bar Cookie
Time 53m
Yield 20 slices
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C.
- Base:.
- Place flour, sugar, ginger and baking powder in the bowl of a food processor and pulse to combine.
- Add butter and process until mixture resembles fine breadcrumbs.
- Press into a 20cm x 30cm tin lined with non-stick baking paper.*
- Bake for 35-40 minutes or until golden and firm to the touch.
- To make the ginger icing:.
- Place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.
- Stir through the icing sugar and pour immediately over the slice.
- Refrigerate for 1 hour or until the icing is set.
- Slice to serve.
- * The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.
Nutrition Facts : Calories 287.3, Fat 16.3, SaturatedFat 10.2, Cholesterol 42.7, Sodium 135.9, Carbohydrate 34.6, Fiber 0.5, Sugar 20, Protein 1.8
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