By Chelsea Sugar
Page views: 141437This favourite ginger crunch slice will get your mouth watering every time. It's delicious.
19 reviews
125g butter, softened
1/2 cup Chelsea White Sugar
1 1/2 cups flour
1 tsp baking power
1 tsp ground ginger
Ginger Icing
75g butter
3/4 cup Chelsea Icing Sugar
2 Tbsp Chelsea Golden Syrup
3 tsp ground ginger
Preheat oven to 190°C.
Cream butter and Sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture.
Turn dough onto a lightly floured board. Knead well. Press dough into a greased 20 x 30 cm sponge roll tin.
Bake for 20 – 25 minutes or until light brown.
Pour ginger Icing over base while hot and cut into squares before it gets cold.
Ginger Icing
In a small saucepan combine butter, Icing Sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.
Special thanks to the Edmonds Cookery Book for use of this Best Ever recipe
I put chicken into this recipe as a little flavour enhancer. My 6 month old didnt like it too much but my cat and I thought it was delicious! Great recipe!
This was a great recipe and the whole family enjoyed it, I would advise adding slightly more icing but it may depend the size of the pan.
Very easy and yummy! ❤️
Ohh Yummo with spicy taste. Friends & family loved this. Thanks mum!
Never fails and super yum. Definitely recommend this ginger crunch.
Just love this recipe, hubby took some to work for his mates the first time I made it! Consider doubling the recipe for a larger tin. Very simple but delicious!
My family always love it when i make this recipe. I often make a batch and a half to get the right size for a full baking tray. One of my favourites and so easy to make
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