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.
Try clarified butter for cooking, for a higher smoke point. Put a butter block in a glad bag and leave in a pot of hot water until melted. Chill in the fridge until solid, and then wash off the white milk solids.
125g Westgold butter
1 tsp baking powder
1 1/4 cups flour
2 tsp ginger
100g Westgold butter
1 1/4 cups sifted icing sugar
2 tbsp golden syrup
3 tsp ginger sifted
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.
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.