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
Makes 20
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)

Ginger icing
150g butter
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

  • http://juliasbookbag.com Melissa@Julia’s Bookbag

    Ginger crunch slice??? I am so there! I think the red hair color will look so lovely!

  • http://rosalilium.com Elizabeth@rosalilium

    Yummy, I love the idea of ginger crunch. I’ll be bookmarking this, thanks.

    And I love that hair colour, I can’t wait to see how you get on with it.x.

  • http://thebarcelonastory.blogspot.com Kiana

    These look amazing! Were they as good as they tasted?

  • http://www.secretsofabutterfly.typepad.com Kat

    You make me smile “airy fairy ways”, I’m Aquarian too, I think its because it’s an air sign, so to me it means I can flit around from thing to thing, and sometimes that means a lot of things on the go or at least a lot of ideas, and maybe not all those things get completed. But I like it that way. I like being Aquarian :)
    Your hair plans are beautiful, can’t wait to see the finished result.
    If you have a minute pop by Secrets as I posted about the package today :)
    Love kat x

  • http://gettingitswoonworthy.blogspot.com Redlilocks {Swoon Worthy}

    Oh YUM. Another airy-fairy Aquarius here – dreaming up great stuff is nothing, it’s actually DOING them that tends to escape me…

    Love the red (I’m also ash brown but haven’t actually seen it since 17 since I started colouring it red!) but have just gone to a darker browner shade of red myself for Autumn. Go for it :)

  • Julie Loeschke

    Hi! I just wanted to thank you for this wonderful recipe! I made them Saturday with a few “American” substitutions.Light Karo syrup for the Golden syrup and 1 and 1/8 cup and 2/3 cup butter for the gram amounts.They were a huge hit with my guys! :)

    • Jeska

      Yay, I am glad they went down a treat! x