Ginger Crunch

Difficulty - Easy
Prep time - 15 minutes
Cook time - 25 minutes
Serves - 24 pieces
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Westland
family
recipe
Vegetarian

Ginger Crunch

Ginger Crunch is one of those slices that has been around for a long time including being featured in the Hokitika Plunket Society Cookery Book from 1948, however in those lean times they used dripping instead of butter. Cate’s recipe harks from her childhood using the famous Edmonds Cookery book recipe and is sure to get you reminiscing about your own childhood. Ginger is great for digestion, so perfect with a cup of tea after dinner.

Tips with Butter

Unsalted butter in your baking is the best way to start. If you feel it needs a pinch of salt, you can add it later.

Ingredients

Base
125g Westgold butter
1/2 sugar
1 tsp baking powder
1 1/4 cups flour
2 tsp ginger

Topping
100g Westgold butter
1 1/4 cups sifted icing sugar
2 tbsp golden syrup
3 tsp ginger sifted

Method

Base
Cream butter and sugar, then add baking powder, flour and ginger.  Mix together, then press into a standard slice tin.
Bake at 190°c for 20 min.

Topping
Microwave all ingredients for 2 minutes then whisk.
Microwave for another minute, then whisk and pour over the hot base.

Cut the slice before it is completely cooled otherwise the base will crack.  Then enjoy.

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