Whether you love ginger or not, you are sure to love this ginger crunch slice. It start with a crisp biscuit like base, and is topped with a caramel ginger flavoured icing.

If any of you grew up eating treats from the New Zealand Edmonds cookbook, you might be familiar with this slice. It’s one of those slices that will take you right back to your childhood.

Slice recipes

• Rice bubble slice
• Anzac slice
• Pie maker vanilla slice
• Caramel slice
• Malteser slice
• Lemon meringue slice

Ingredients and substitutions

• Butter – Salted butter was used in this recipe, but unsalted butter can also be used. If using unsalted butter, you might like to adda pinch of salt to the mixture.
• Sugar – White sugar was used, however caster sugar could also be used.
• Plain flour
• Baking powder – Don’t confuse the baking powder with bi carb soda.
• Ground ginger
• Icing sugar – Use soft icing sugar as opposed to pure icing sugar.
• Golden syrup

How to make ginger crunch slice

Before making a start on this recipe, first preheat the oven to 190c. Line a slice tin with baking paper and set aside.

Add the softened butter and sugar to the bowl of a stand mixer and beat until the butter it light and fluffy. Add the plain flour, baking powder and ground ginger to the mixer and mix until well combined. The mixture will be fairly dry and crumbly at this point.

Turn the mixture onto a lightly floured bench and knead the mixture together. Press the mixture firmly into the prepared slice tin. Bake for 20 minutes.

While the base is baking, make a start on the ginger icing. Place the extra butter, icing sugar, golden syrup and extra ground ginger in a small saucepan. Heat over a low heat until the butter has melted and the icing is smooth and well combined.

Pour the icing over the hot slice. Cut the slice into small squares before the slice cools completely. Store the slice in an airtight container at room temperature.

Storage

Store this slice in an airtight container at room temperature for up to 5 days.

This slice is also suitable for freezing. Freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.