Monday saw me excited to try a warming baking recipe and after reading about this New Zealand favourite a while ago, I have finally got around to trying it out, is it my Aquarian airy fairy ways that make me so slow at doing anything? Any other Aquarians out there? Anyway here I am, a recipe tried and a recipe LOVED. I may have over baked the base a little, comparing it to the Donna Hay version, but my oven is super hot so maybe adjust yours accordingly. Keep reading for recipe.As it turns out this is not to be the only ginger in my life, I so love this middle image that I am changing my hair, I’m feeling like red hair for Autumn, not that super bright Rhianna red, but a more gingery nutmeg colour, my own hair is a horrible light ash brown colour which I have not cared to see since I was about 13 when decided to start dying it. Just have to wait a couple of weeks for my stylist friend to be back and start the stripping of 5 years worth of darkest brown, better say hello to some deep conditioning treatments.
Images left, middle, right.
Ginger crunch slice
2 1/2 cups plain flour, sifted
1 cup caster sugar
2 tsp ground ginger
1 tsp baking powder
250g cold butter, chopped (soft if hand mixing)
1/4 cup golden syrup
1 1/2 Tbsp ground ginger
1 1/2 cups icing sugar, sifted
1/4 cup of chopped toasted Hazelnuts to sprinkle over icing
Preheat oven to 180C. (Fan 170C) Place flour, sugar, ginger and baking powder in the bowl of a food processor and pulse to combine. Add butter and process until mixture resembles fine breadcrumbs. (No food processor here so I mixed the base by hand using softened butter mixed with the sugar, and then stirred in the sieved dry ingredients and using a whisk slowly mixed everything to make fine breadcrumbs).
Press into a 20cm x 30cm tin lined with non-stick baking paper. Bake for 30-35 (25 in my super hot fan oven) minutes or until golden and firm to the touch.
To make the ginger icing, place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.
Stir through the icing sugar and pour immediately over the hot slice, sprinkle the chopped hazelnuts all over icing. Refrigerate for 1 hour or until the icing is set. Slice to serve.
Recipe adapted from Donna Hay