Ginger Crunch Slice
Indulge in the sweet-spicy decadence of this classic Ginger Crunch Slice, a beloved treat featuring two perfectly balanced layers. The buttery, crumbly shortbread base is infused with a warm hint of ground ginger, offering the perfect foundation for the rich and velvety ginger-spiked icing. This easy-to-make slice is not only packed with flavor but also boasts a beautiful golden glaze, thanks to the addition of golden syrup in the icing. Ready in just 40 minutes, this recipe is ideal for afternoon tea, holiday gatherings, or anytime you crave a nostalgic dessert with a modern kick. With simple pantry staples and a melt-in-your-mouth texture, this Ginger Crunch Slice is sure to become a new favorite in your baking repertoire.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 100 grams Granulated sugar
- 2 teaspoons Ground ginger
- 1 teaspoon Baking powder
- 200 grams Unsalted butter (cold, cubed)
- 100 grams Unsalted butter (for icing)
- 200 grams Powdered sugar
- 4 tablespoons Golden syrup
- 3 teaspoons Ground ginger (for icing)
Instructions
Preheat your oven to 180°C (350°F) and line a 9x9 inch (23x23 cm) square baking pan with parchment paper.
In a large mixing bowl, combine the flour, granulated sugar, ground ginger, and baking powder.
Rub the cold cubed butter into the dry ingredients using your fingertips, until the mixture resembles breadcrumbs.
Transfer the mixture into the prepared baking pan and press it firmly into an even layer using the back of a spoon or your hands.
Bake in the preheated oven for 20-25 minutes, or until the base is light golden brown. Remove from the oven and allow it to cool completely in the pan.
To make the icing, melt the butter in a small saucepan over low heat.
Add the powdered sugar, golden syrup, and ground ginger to the melted butter, and whisk until smooth and slightly thickened.
Pour the ginger icing over the cooled base, spreading it evenly with a spatula or the back of a spoon.
Allow the slice to cool at room temperature until the icing is set (about 1-2 hours).
Once set, cut into 16 squares or slices and serve. Store any leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
4496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 154.4 g | 772% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 566.8 g | 206% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 365.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 108 mg | 8% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
