Ginger Crunch Slice Recipes

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.

Steps:

• Preheat oven to 180C (350F).
• Using a mixer or a food processor, cream the butter and sugar.
• Add sifted flour, ground ginger and baking powder and mix well until the mixture resembles fine breadcrumbs- you can do this with your fingers if you like, but I do it in the food processor.
• If using a food processor, scrape down sides once or twice to ensure all butter is mixed in with the flour.
• Tip mixture into a well-greased shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or a 20cm (8") square.
• Using your fingers or the back of a fork, spread mixture evenly then press down lightly until just firm.
• Don't press too hard or the mixture will set like concrete.
• Bake on the centre shelf of the oven for 20-25 minutes or until lightly browned.
• During the last few minutes of baking, combine all the icing (frosting) ingredients in a small saucepan and melt over a low-medium heat, stirring constantly.
• Remove the biscuit base from the oven and immediately pour hot icing mixture as evenly as possible over the base.
• Use a bread knife to spread the icing evenly over the base.
• Now, cut the pieces of crystallised ginger in half and space them out evenly on top.
• Slice into approximately 20 squares while still warm.
• Remove baking tin when cool and store in an airtight tin.

Steps:

• Preheat the oven to 180°C/350°F/Gas mark 4. Line a deep-sided 18 x 27cm shallow baking tin with grease-proof paper.
• To make the base, put the flour, sugar, baking powder and ginger into a mixing bowl and combine together, then add the butter. Using your fingertips rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Heavily press the mixture evenly into the tin so it is well compressed and flatten well using the back of a spoon.
• Bake in the oven for 20-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
• Whilst the base is cooling make the icing by putting the butter and golden syrup in a medium saucepan and heat until just melted. Add the sifted icing sugar and ginger and cook for a few more minutes, stirring constantly until smooth. Remove from the heat and poor over the cooled base. Leave to set in the fridge for at least 3 hours. Remove from the tin and cut into squares.

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.

Steps:

• Cream butter and sugar.
• Add sifted dry ingredients.
• Mix well and press into a greased shallow tin ( 28cm x 18cm slice pan).
• Bake 20-25 minutes at 375F degrees.
• ---------Topping--------.
• Put all ingredients into a saucepan.
• Heat until melted.
• Then pour over cake when hot.
• Cut into squares before it gets cold.
• May double topping if desired.