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Ginger crunch slice

With Tamara Jane

Time: 25 mins
Serves: 24
Cost: $4.50


330g butter, softened 
3/4 cup white sugar 
1 cup self-raising flour, sifted
1 cup plain flour, sifted 
1/2 cup chopped crystallised ginger
5 teaspoons ground ginger 
1/4 cup golden syrup 
2 1/4 cups pure icing sugar, sifted


Preheat oven to 180C. Grease and line a 3cm deep, 20cm x 30cm (base) lamington pan.

Using an electric mixer, cream 250g of butter and sugar until light and fluffy. Stir in flours, almost all of the chopped ginger and 1 teaspoon of ginger. Press into pan. Prick all over with a fork.

Bake for 20 to 25 minutes, or until light golden. Turn onto a wire rack to cool.

Heat syrup, icing sugar, and remaining butter and ginger in a saucepan over low heat for 3 minutes, stirring, or until butter has melted.

Spread over cooled base, sprinkle with remaining chopped ginger. Allow to set. Cut into pieces. Serve.

(TX: 19 May 2011)