Ginger Crunch

12
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (76.4 g)
  • Calories 361.1
  • Total Fat - 19.4 g
  • Saturated Fat - 11.9 g
  • Cholesterol - 50.2 mg
  • Sodium - 177.3 mg
  • Total Carbohydrate - 47.5 g
  • Dietary Fiber - 1.8 g
  • Sugars - 35.6 g
  • Protein - 2.3 g
  • Calcium - 13.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Grease a 19cm x 30cm (7 1/2" x 12") lamington pan and line base and side with baking paper, extending paper 5cm (2") above long edges of pan.

Step 2

Beat butter and sugar in a small bowl of an electric mixer until light and fluffy and stir in combined sifted flours and ginger and mix well with a wooden spoon.

Step 3

Press mixture evenly over base of prepared pan and smooth with the back of a spoon and cook in a moderate oven (180C/355F) for about 20 minutes or until lightly browned and then remove and cool completely in pan.

Step 4

To make icing, place butter and syrup in a medium saucepan and stir over a medium heat until just melted and then add combined sifted icing sugar and ground ginger and cook, stirring for about 2 minutes until smooth and glossy and then pour over the slice then spread evenly and sprinkle with glace ginger.

Step 5

Stand at room temperature until set and then lift slice from pan and cut into slices to swerve.

Step 6

TIP - slice can be made u to four days ahead and stored in an airtight container. You can replace glace ginger with crystallised gnger, if your prefer.

Tips & Variations


No special items needed.

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