Monday, May 18, 2009

Ginger Crunch Slice - Donna Hay

Ginger crunch slice

2.5 cups plain flour, sifted
1 cup caster sugar
2 tsp ground ginger
1 tsp baking powder
250g cold butter, chopped

Ginger icing
150g butter
1/4 cup golden syrup
1.5 Tbsp ground ginger
1.5 cups icing sugar, sifted

Preheat oven to 180C.
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.


Blackbird said...

Is it one half a cup of flour or should it be one and a half cups of flour?

Cathode said...

Oh dear, typo!

Sorry, it is supposed to be 2.5 cups :)