This simple and tasty ginger crunch recipe is a treat for ginger lovers. Ed Sheeran, you’re now my 2nd favourite ginger! Ginger crunch is always a favourite in my house, and if I know that guests are coming this is one of my favourite slices to make for afternoon tea. So be sure to bookmark this great ginger crunch recipe so that it is always handy. If your guests aren’t fans of ginger, you could always try something like a tasty caramel slice or another sweet treat.
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| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
people
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Ingredients
Ginger Crunch Base
- 225 grams plain flour
- 100 grams caster sugar
- 1 teaspoon baking powder
- 2 teaspoon ground ginger
- 150 grams butter cut into cubes
Ginger Crunch Icing
- 150 grams butter
- 60 mls golden syrup 4 Tablespoons
- 300 grams icing sugar sifted
- 2 tablespoons ground ginger
Ingredients
Ginger Crunch Base
Ginger Crunch Icing
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Instructions
- Preheat oven to 180c.
- Line a 18 x 27cm baking tin with baking paper
- To make base, put the flour, sugar, baking powder and ginger in a food processor. Pulse several times to combine.
- Add butter and process for a further 30 seconds or until mixture resembles fine breadcrumbs.
- Press the mixture into prepared tin and level off using back of spoon.
- Bake of 20-25mins or until lightly golden.
- Remove from oven and cool completely.
- To make icing, put butter and golden syrup in a medium saucepan and heat until just melted.
- Add the sifted icing sugar and ground ginger and cook for a further 1-2 minutes stirring constantly until smooth.
- Remove from the heat and pour over cooled base.
- Leave to set and Enjoy!
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Soo delishish
Do you bake on normal bake or fan bake?
I find pouring the icing on while the base is still warm is best for cutting the slices. I also use vegan butter as we’re lactose-intolerant; this changes the flavour a bit but it is still scrummy.
Yummmmm and easy