Sunday 22 September 2013

Extra-thick ginger crunch, perfect for picnics

Extra-thick ginger crunch in the wild
If you've never tried ginger crunch, then you absolutely must.  This stuff is ridiculously amazing.

Ginger crunch (or ginger slice, or ginger crunch slice) is a Kiwi classic that doesn't seem to have made it big in the UK in the same way as the pavlova and flat white.  This is a tremendous shame for us, but I suspect that the Kiwis are quite happy to keep this luscious treat to themselves.  Well, mostly.  I'm going to spill the beans!

Firstly you've got a highly satisfying crunchy biscuit base, with a generous amount of ginger--I've seen some with crystallised ginger added to the base, which could be quite fun--and then a smooth, fudgy and seriously more-ish icing on top.  We're not talking a thin glace here, this is unapologetically calorific and packed with flavour.  If you're a ginger lover, and I totally am, you'll love this sweet treat.

I made this for a huge family picnic that we went to a few weeks ago.  And when I say huge, I'm not exaggerating.  There were over fifty of us, all busily raising gazebos, unfolding picnic tables, and lighting BBQs before coolers of food came out.  Dave's family are professional picnic-ers...his Aunt brought along a whole cooked salmon, table, chairs and a tablecloth!  I need to up my game for next year!  (I'll be the one digging a fire pit and roasting a pig...)

Ginger crunch helps you climb trees. Fact.
Sadly for everyone else, I'd barely begun to hand round the biscuit tin before the rain started.  Clearly the weather doesn't read the Met Office's forecast, as the light rain forecast manifested as an absolute deluge.  Luckily we were all absolutely stuffed with food by then, and starting to contemplate afternoon naps...

I feel I should warn you all...this will disappear from your biscuit tin incredibly quickly.  Lucas insisted on having it as his treat in his packed lunch at school, and Dave took some to work, and I wound up eating the crumbs at the bottom of the tin.  Hide the tin!!

Extra-thick ginger crunch
Adapted from Cafe@Home by Julie Le Clerc

200g plain flour
1 teaspoon baking powder
1 teaspoon ground ginger
100g caster sugar
125 g unsalted butter, cubed

150g unsalted butter
80g Golden Syrup
250g icing sugar, sifted
1 tablespoon ground ginger (I recommend sifting the ginger with the icing sugar)
40g crystallised ginger, chopped finely

Preheat the oven to 180C (160C fan oven) Line a 17x27cm deep sided slice tin with baking paper.

Place the flour, baking powder, ginger and sugar in the food processor, pulse to mix. Add in the cubed butter and pulse until it’s like fine breadcrumbs, it should start to stick together very slightly. The mixture is dry, not sticky.

Put into the baking tin, it will seem like there is a lot in there, but this is the right amount.

Press firmly into the tin making sure that you have even coverage. If you end up with some parts thinner, the base will cook unevenly.

Bake for 20-25 minutes until the base is golden brown in colour.

Making the ginger crunch
Remove from the oven and set aside while you make the topping.

Place the Golden Syrup and butter in a medium saucepan and melt together. Add in the icing sugar and ground ginger and stir well to mix, cook for roughly 1 minute stirring the whole time.

Add in your chopped crystallised ginger and stir well.

Pour the topping over the still warm slice, and let cool a little before cutting. If you let it cool completely you will find it breaks when you cut it. Cut into squares when still warm but the icing has mostly set.

The slice should keep for about 5 days in a biscuit tin, assuming you don't scoff the lot before then!

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  1. Ooh ooooh oooooooh! How haven't I heard of these? Thanks for the recipe, they look fantabulous
    M x

  2. It looks amazing. And very pinnable. I love the way they look too!

  3. Yum, that look delicious....must have a go a making it!

    1. Thanks for stopping by, Jo! It's really easy to make and tastes like you've put loads of effort into it! xx


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