I am sitting here craving for a piece of ginger slice. I have not eaten ginger slice for years but because I saw it at a café earlier, now I can’t get it out of my head. What is it about cravings? The more I try to forget about it, the more I want to dash out and buy a piece.
Not all ginger slice is created equal and there are many variations: pear and ginger slice, oaty ginger slice, wholemeal ginger slice, and weetbix ginger slice are a few examples. But New Zealanders will know the only recipe worth using is the one in your trusty old Edmonds cookbook. Ginger slice may be its modern name, but it’s actually called ginger crunch. In Form 1 and 2 we learnt how to cook it in Manual (aka home education), it was a treat Nana always gave us for afternoon tea, and you could find it at any decent tearoom.
So with all due thanks to the creators of the Edmond Cookbook here is the recipe. Enjoy!
Edmonds Ginger Crunch
125 g butter, softened
1/2 cup sugar
1 1/2 cups standard plain flour
1 teaspoon baking powder
1 teaspoon ground ginger
75 g butter
3/4 cup icing sugar
2 tablespoons golden syrup
3 teaspoons ground ginger
Cream butter and sugar until light and fluffy.
Sift flour, baking powder and ginger together and mix into creamed mixture.
Turn dough out onto a lightly floured board and knead well.
Press dough into a greased 20x30cm sponge roll tin.
Bake at 190C for 20-25 minutes or until light brown.
When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ground ginger into a small saucepan and heat until butter is melted, stirring constantly.
Pour hot ginger icing over base while hot and cut into squares before it gets cold.