Homemade Ginger Crunch – A Classic Kiwi Slice
A classic Kiwi slice with a buttery ginger base and a rich, sweet golden syrup and ginger icing.
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Ingredients
Ginger Crunch Base
- ¾ cup sugar
- 250 g butter softened
- 3 cups plain flour
- 1 tsp baking powder
- 2 tsp ground ginger
Ginger Icing
- 100 g butter
- 3 Tbsp golden syrup
- 3 tsp ground ginger
- 1-2 cups icing sugar
Instructions
- Preheat the oven to 170°C fan bake. Line a baking tray with baking paper.
- Cream the softened butter and sugar together until light and fluffy.
- Add the plain flour, baking powder and ground ginger. Mix until combined.
- Spread the mixture evenly over the prepared tray and press down firmly.
- Bake for 25–30 minutes, or until golden.
- While the base is baking, prepare the icing. Melt the butter and golden syrup together in a saucepan over low heat.
- Stir in the ground ginger.
- Gradually add the icing sugar, mixing until the icing is smooth and well combined.
- Spread the ginger icing over the base immediately after removing it from the oven.
- Allow the slice to cool completely and the icing to set before cutting into squares or bars.
Notes
- Use softened butter for the base to make creaming easier.
- Press the mixture firmly and evenly into the prepared tray.
- Start with 1 cup of icing sugar and add more as needed for a smooth icing.
- Spread the icing over the base while it's still hot.
- Allow the icing to set before cutting.
- Store in an airtight container once completely cooled.