Ginger Crunch
Recipe: #31685
March 21, 2019
Categories: Desserts, Cookies, Slice and Bake, Snacks, Game/Sports Day, Picnic Potluck, Oven Bake, No Eggs, Flour, Sugar, Butter/Margarine, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 12 servings
Ingredients
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 by Step Method
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
No special items needed.
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