From the pages of Stoked

This was Mum’s signature slice - she made it more than any other. The important point here is to get the consistency of the icing perfect - that is, not too wet. Great ginger crunch is also all about the icing-to-base ratio. Two-thirds base to one third icing is on the money!

Step 1 - Base

Ingredients

-175 gm                                  Butter

-3/4 cup                                 Sugar

-1 1/4 cup                              Flour

-1 1/2 tsp                               Ground Ginger

-1 1/2 tsp                               Baking Powder

Method

Preheat the oven to 180 degrees. Butter a 30cm x 20cm slice tin and line with baking paper. 

Cream the butter and sugar until pale and fluffy. Sift in the dry ingredients and mix until combined, then press evenly into the prepared tin. Bake for 20 – 25 minutes until the base is firm to the touch. Remove from oven but keep warm for icing.

Step 2 - Icing

Ingredients

-100 gm                                  Butter

-1 cup                                     Icing Sugar

-2 Tbs                                     Golden Syrup

-4 tsp                                      Ground Ginger 

Method

Place the ingredients in small saucepan and heat, stirring until melted and combined. Pour the icing over the warm base and spread out evenly.  A good idea is to cut the ginger crunch while in the baking tin just before the icing is fully set, using a warm, wet knife.