Ginger crunch slice
With Tamara Jane
Time: 25 mins
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)