Food recipes
Ginger Crunch Slice
Ginger Crunch Slice Ingredients: wheat flour, white, all-purpose, unenriched sugars, powdered spices, ginger, ground leavening agents, baking powder, double-acting, sodium aluminum sulfate butter, without salt butter,...
Ginger Crunch Slice
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
butter, without salt
syrup, maple, canadian
spices, ginger, ground
sugars, powdered
Directions:
Preheat oven to 180C.
Base:.
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.
Press into a 20cm x 30cm tin lined with non-stick baking paper.
*
Bake for 35-40 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 slice.
Refrigerate for 1 hour or until the icing is set.
Slice to serve.
* The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, powdered
spices, ginger, ground
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
butter, without salt
syrup, maple, canadian
spices, ginger, ground
sugars, powdered
Directions:
Preheat oven to 180C.
Base:.
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.
Press into a 20cm x 30cm tin lined with non-stick baking paper.
*
Bake for 35-40 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 slice.
Refrigerate for 1 hour or until the icing is set.
Slice to serve.
* The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.