Lucas’ mum’s ginger crunch

There are a lot of different ginger slices out there, but my friend’s mum makes the best ginger slice! This one is fantastic because you have a crunchy base, with a sweet, soft topping. It’s really easy to make – and it tastes even better the next day.

Lucas’ mum’s ginger crunch. Credit: Everyday Gourmet with Justine Schofield

• serves

  24

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 250 g butter, room temperature
• 250 g castor sugar
• 410 g flour
• 3 tsp ground ginger
• 2 tsp baking powder
• 1-2 tsp cold water (if mixture needs to stick together more)

Icing

• 115 g butter
• 2 tbsp golden syrup
• 125 g icing sugar
• 5 tsp ground ginger

Cooling time: about 2 hours total.

Instructions

1. Heat the oven to 180°C. Grease a large deep rectangular slice tin (31 cm x 21 cm).
2. Cream the butter and sugar and then add the sifted flour, ginger and baking powder. If the mixture is a little crumbly, add a teaspoon of cold water. With the back of a spoon, press the mixture evenly into the tin and bake for 20-25 minutes or until cooked and light golden brown. Allow to cool.
3. For the icing, melt all the ingredients in a saucepan till smooth.
4. When the cooked biscuit base has cooled, pour the icing over it and set in the fridge. Once the slice has cooled and set, cut into pieces.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.