Make this ginger crunch slice for treat time.
I don’t often do regular baking or puddings other than at the weekends, but the men of the house are always wanting a pudding. With the OH having a physical job and then N needing a lot of food to fill him up and growing, they’re always going over to the farm to scavenge whatever bakes are around over there. So if I can do a cake or traybake that will last a few days into the week, it means there’s less moaning, and they’re filled up.
I try and remember to buy them something sweet to have after tea, but it’s so much cheaper and more satisfying making your own. It’s just a case of making time to fit in extra baking.
My flapjack with condensed milk goes down well. But recently I remembered the ginger crunch we had when we were visiting New Zealand. So I dug out the recipe my friend gave me, and made it. Needless to say I overcooked the base a bit (my tin was a bit bigger than recommended so it was a thinner shortbread layer and needed less time). It still tasted fine though.
Unfortunately the OH announced he wasn’t keen on ginger (he eats ginger cake though). But N liked it, and I’m always happy to eat a bit over the next week.
Next time I will use a little less ginger (I used a lot because I had old jars to use up so presumed the flavour would have declined, but it was a little too much for N in one go). So if you want a hint of ginger go for only 1 tbsp, if you like a strong ginger taste, go for the 2 in the recipe.
There’s a few recipes online for Ginger Crunch, and you might find your topping ends up a bit more grainy and crumbly looking than the smooth look. That’s fine, you can amend as you want, you’ll still get the warming ginger hit.
Most of the ingredients are in a well stocked store cupboard, so they’re a good stand by for a quick treat to make.
How to make ginger crunch
To make the biscuit shortbread style base, it’s just a case of mixing the flour, baking powder, sugar and ginger. Then rub in cold butter to make the mix like breadcrumbs. I like to grate in the cold butter. Once it’s in the tin it just needs 20 minutes until lightly golden.
Leave it to cool and make the ginger icing topping. I used the microwave to melt the butter with the golden syrup but you could do it in a pan on the hob. Then off the heat just mix in the icing sugar and ginger and beat until smooth.
After pouring over, it takes around 3 hours to set in the fridge.
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Then you can remove from the tin and cut into squares.
If you want more of the base to icing, just use a slightly smaller tin and bake the base for a bit longer. Or use less icing.
I really like the warming spice flavour, it’s much nicer a treat than gingerbread! And a bit more grown up. Unless you know your children love ginger, keep it for the grown ups, or put less ginger in.
Why not try making this ginger crunch for yourself, see the recipe below.
Ginger Crunch slice
Warming ginger spice in an iced shortbread style slice
- 225 g plain flour
- 100 g caster sugar
- 1 tsp baking powder
- 2 tsp ground ginger
- 150 g unsalted butter from the fridge, cubed
- 150 g butter
- 60 g golden syrup
- 300 g icing sugar sifted
- 1-2 tbsp ground ginger
Preheat the oven to 180°C/350°F/Gas mark 4
Line a deep-sided 18 x 27cm shallow baking tin with grease-proof paper.
To make the base, put the flour, sugar, baking powder and ginger into a mixing bowl and combine together.
Grate in the butter. Using your fingertips rub the butter into the flour mixture until the mixture resembles fine breadcrumbs.
Heavily press the mixture evenly into the tin so it is well compressed and flatten well using the back of a spoon.
Bake in the oven for 20–25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
Whilst the base is cooling make the icing by putting the butter and golden syrup in a medium saucepan and heat until just melted
Add the sifted icing sugar and ginger and cook for a few more minutes, stirring constantly until smooth
Remove from the heat and pour over the cooled base
Leave to set in the fridge until set.
Remove from the tin and cut into squares.
For a hint of ginger use 1tbsp in the icing, for a strong taste use 2tbsp.
Store in an airtight container for up to a week.
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