Ginger crunch slice
( SERVES 20 )
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|2½ cups||Flour, sifted|
|1 cup||Caster sugar|
|2 tsp||Ground ginger|
|1 tsp||Baking powder|
|250 g||Butter, chopped|
- 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. 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.
- 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.