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–+ servings

Triple-ginger crunch

Ginger-lovers will appreciate this spicy, crunchy slice. It travels very well and is wonderful with a strong tea or coffee.
Couverts20 squares
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Ingredients

  • ¾ cup 180 g unsalted butter, softened
  • 1/3 cup 60 g brown sugar
  • 2 cups 300 g plain (all-purpose) flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 100 g 3½ oz crystallised ginger, chopped or blitzed

ICING

  • 70 g 2½ oz butter
  • 1/3 cup 115 g golden syrup
  • 1½ cups 185 g icing (confectioners’) sugar
  • 1 Tbsp ground ginger
  • 2 Tbsp very finely grated fresh ginger

Instructions

  • Preheat the oven to 180°C (350°F).
  • Grease a 20 cm (8 inch) square cake tin and line it with baking paper.
  • Beat the butter and brown sugar in an electric mixer fitted with the paddle attachment until pale and fluffy.
  • Sift in the flour, baking powder and ground ginger and beat until well combined.
  • Fold in the chopped ginger.
  • Spoon the mixture into the tin, spreading it as evenly as you can.
  • Bake for 25 minutes or until pale golden brown.
  • When the base is almost ready, make the icing.
  • Stir the butter, golden syrup, icing sugar and ground ginger in a small saucepan over medium heat for a few minutes until it forms a smooth caramel.
  • Stir in the grated ginger and set aside.
  • As soon as the base is cooked, pour the hot icing on top and smooth it into an even layer.
  • Leave the slice to set at room temperature for at least 1 hour before cutting it into squares.
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Course; Side Dish