Ginger Crunch – Recipe

This is another kiwi classic that I remember from childhood that was a favourite with my Grandma.  These days it is a common cafe slice.  It’s easy to make and keeps well in the fridge.

Ingredients

Base:
125 grams butter
1/2 cup sugar
1 1/2 cups flour
1 tsp ground ginger
1 tsp baking powder

Topping:
100 grams butter
1 cup icing sugar
4 tbsp of golden syrup
2 tsp ground ginger

Method

Base:
Preheat the the oven to 180 C and line square baking tin
Cream butter and sugar together
Add the dry ingredients and mix well.
Press into the tin and bake for 20 or until golden brown
Remove from oven and prepare topping

Topping:
Put all the ingredients in a saucepan
Heat until butter is melted and all ingredients are well combined
Pour over the base while still warm

 

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