Ginger Crunch, sometimes called Ginger Slice, is another recipe from New Zealand. If you've never tried it, its a gingery biscuit base, with ginger icing on top, sometimes topped with crystallized ginger pieces. I have chosen not to add the crystallized ginger on top in this recipe as it's a bit too much ginger for my tastes, but please feel free tout some on if you are a diehard ginger fan.
I love to put a bit of desiccated coconut in the base for my Ginger Crunch, although that's not technically the traditional recipe. However, I do find that it does help with giving the base that 'crunch', as it can be quite easy to end up with a soft base with gluten free flour. If you are allergic to coconut, please substitute with 1/2 cup of gluten free flour. The below picture is the base pressed into the tin, ready to be cooked.
I N G R E D I E N T S
125g softened butter
1/2 cup white sugar
2 tbsp golden syrup
1 1/2 cups gluten free flour
1/2 cup desiccated coconut
1 tsp baking powder
1 tsp ground ginger
85 grams butter
1 cup Icing Sugar
2 Tbsp Golden Syrup
2 Tbsp ground ginger
M E T H O D
For the base:
Preheat oven to 180°celsius bake. Prepare a square 20cm x 20cm tin with baking paper.
In a large bowl, beat butter and sugar until fluffy.
Add in golden syrup and the mix again.
Into the same bowl, add in flour, coconut, baking powder, and ground ginger. Mix until combined. You should have a soft dough.
Press dough evenly into the prepared baking tin.
Baking in the oven for 25 minutes, or until golden.
When it's baked, take it out of the oven and leave it to cool in the tin.
For the icing:
Place a pot over a stove on a low-medium heat.
Melt the butter, icing sugar, golden syrup and ginger together until all ingredients have combined.
Pour icing over the cooled base, you may need to spread it to the corners with a spoon. Then pop in the fridge for 1 hour or until icing has set. Cut into 9 and enjoy!