Ginger Crunch is a delightful New Zealand classic that combines a buttery shortbread base with a sweet, spicy ginger icing. This treat is perfect for those who love the warm, aromatic flavor of ginger. The crisp, buttery base contrasts beautifully with the smooth, tangy ginger topping, making it an irresistible snack or dessert. It’s simple to make and pairs wonderfully with a cup of tea or coffee, making it perfect for an afternoon indulgence or to share with guests.
Ingredients:
For the base:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1 tsp ground ginger
- 1/4 tsp baking powder
For the ginger icing:
- 1/4 cup unsalted butter
- 1/2 cup powdered sugar
- 2 tbsp golden syrup (or light corn syrup)
- 2 tsp ground ginger
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch (20×20 cm) square baking pan with parchment paper.
- Prepare the base: In a medium bowl, cream together the softened butter and sugar until light and fluffy. In a separate bowl, whisk the flour, ground ginger, and baking powder. Gradually add the dry ingredients to the butter mixture, stirring until a soft dough forms.
- Bake the base: Press the dough evenly into the prepared pan. Bake for 15-20 minutes or until the base is lightly golden. Remove from the oven and let it cool slightly.
- Make the ginger icing: While the base cools, melt the butter in a small saucepan over low heat. Stir in the powdered sugar, golden syrup, and ground ginger until smooth. Bring the mixture to a simmer, stirring constantly, for 1-2 minutes until the icing thickens slightly.
- Assemble: Pour the ginger icing over the warm base, spreading it evenly with a spatula. Let the icing set for about 30 minutes, or until firm.
- Cut and serve: Once the icing has set, slice the Ginger Crunch into squares or bars.
Enjoy the spicy-sweet goodness of Ginger Crunch with your favorite hot drink!
