Ginger crunch
This buttery ginger crunch is exactly what you need for your next morning tea! With a lightly spiced ginger icing layer on top of a melt-in-the-mouth biscuit base it just dissolves into deliciousness. Enjoy this classic Aotearoa café treat with a cup of freshly brewed tea.
Ingredients
Method
Ingredients
- 325g Pams pure butter, softened
- ¾ cup caster sugar
- 2 cups Pams plain flour
- 1 tsp baking powder
- 4 tsp ground ginger
- 2 cups icing sugar
- ¼ cup golden syrup
Method
- Preheat your oven to 180°C fan bake. In a bowl, beat 250g softened butter and the caster sugar until light and fluffy.
- Add the flour, baking powder and 1 teaspoon of ground ginger, and gently mix until a dough forms. Press the dough into a lined slice tin, and bake for 30 minutes or until golden in colour, then set aside to cool.
- To make the icing, combine the remaining butter, ginger, icing sugar and golden syrup in a saucepan. Place over medium heat, and cook while stirring until smooth.
- Pour the icing over the base, and use a spoon to spread evenly over the slice. Set in the fridge for 1-2 hours, or until the icing has set.
- Once set, cut into squares. Store in an airtight container and enjoy!
Top tip: Make this classic ginger crunch ‘a little bit fancy’ by topping with thinly sliced crystallised ginger.