Triple-ginger crunch
Ginger-lovers will appreciate this spicy, crunchy slice. It travels very well and is wonderful with a strong tea or coffee.
Ingrediënten
- ¾ cup 180 g unsalted butter, softened
- ⅓ cup 60 g brown sugar
- 2 cups 300 g plain (all-purpose) flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 100 g 3½ oz crystallised ginger, chopped or blitzed
ICING
- 70 g 2½ oz butter
- ⅓ cup 115 g golden syrup
- 1½ cups 185 g icing (confectioners’) sugar
- 1 Tbsp ground ginger
- 2 Tbsp very finely grated fresh ginger
Instructies
- Preheat the oven to 180°C (350°F).
- Grease a 20 cm (8 inch) square cake tin and line it with baking paper.
- Beat the butter and brown sugar in an electric mixer fitted with the paddle attachment until pale and fluffy.
- Sift in the flour, baking powder and ground ginger and beat until well combined.
- Fold in the chopped ginger.
- Spoon the mixture into the tin, spreading it as evenly as you can.
- Bake for 25 minutes or until pale golden brown.
- When the base is almost ready, make the icing.
- Stir the butter, golden syrup, icing sugar and ground ginger in a small saucepan over medium heat for a few minutes until it forms a smooth caramel.
- Stir in the grated ginger and set aside.
- As soon as the base is cooked, pour the hot icing on top and smooth it into an even layer.
- Leave the slice to set at room temperature for at least 1 hour before cutting it into squares.
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