Ginger Crunch

Sweet slices are a staple in good old fashioned bakeries all around New Zealand. And to me, they are quintessential to what makes such bakeries feel like home. Ginger crunch is one of those; so simple to make, but gives so much satisfaction!

Once you have made it for the first time, its almost a guarantee that it will make its way into your reliable list of recipes. It is wonderfully sweet and crunchy, the ginger giving a good zing that packs a punch as good as the bite.

Often the ones sold in your local bakery are fatter and higher, but thats probably because when you buy a slice, you want to get as much bang for buck. This recipe can be made into a fat and high slice, but I prefer something slightly thinner.

And while it is best enjoyed on the day it is made, this slice can keep for an extra few days. This ginger crunch is the perfect partner to a cup of warm tea. But I should warn you, for all those ginger lovers out there, it is so very addictive!

And to go along with all things ginger, here is a cup of teh halia or ginger tea which is pulled tea, poured piping hot from a jug to create a wonderful frothy top. It is unassumingly simple, but tastes heavenly.

A gem and a plain? Val.

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GINGER CRUNCH

FOR THE BASE

125g butter, softened
½ cup white sugar
1 ½ cups standard flour
1 tsp baking powder
1 ½ tsp ground ginger
½ tsp cinammon

1. Preheat oven to 180°C and line the base of a baking tray (swiss roll tin) with baking paper. Pull an extra long sheet of baking paper, so it sticks out slightly on both ends which will help when pulling out the slice.
2. Cream butter and sugar, then add sifted dry ingredients and mix till combined.
3. Press into a baking tray and bake for 15 minutes or until golden brown and cooked through. Remove tray from oven and place onto a cooling rack.

FOR THE ICING

150g butter
1 ½ cup icing sugar
1 Tbsp golden syrup
8 tsp ground ginger
4 Tbsp crystallised ginger

4. Combine butter, icing sugar, golden syrup and ground ginger into a saucepan. And simply heat until melted and smooth consistency.
5. Mix in chopped crystallised ginger and pour onto the base. Shake the tray to move the icing around till it covers the base evenly.
6. When the ginger crunch is cooled, remove the slice from the tray by pulling on both ends of the baking paper and place on a firm chopping board. Cut and serve!