Ginger crunch

(39 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Ginger crunch
Ginger crunch
  • Makes: 16-24

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

The perfect accompaniment to a mid morning coffee, these slices are spicy and rich. They're really easy to make and will impress your friends.


  • 225g (8oz) plain flour
  • 100g (3oz) caster sugar
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 150g (5oz) butter, cut into cubes
For the icing:
  • 150g (5oz) butter
  • 60ml (2fl oz) golden syrup
  • 300g (10oz) icing sugar, sifted
  • 2 tbsp ground ginger

Try sprinkling some broken up honeycomb onto the top of these slices


  1. Preheat the oven to 180C/350F/Gas mark 4. Line a deep-sided 18 x 27-cm (7 x 10-in)
  2. shallow baking tin with baking parchment.
  3. To make the base, put the flour, sugar, baking powder and ginger in a food processor. Pulse several times to combine then add the butter. Process for about 30 seconds, or until the mixture resembles fine breadcrumbs. This can also be done by hand. Press the mixture evenly into the tin and level off, using the back of a spoon.
  4. Bake for 2025 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
  5. To make the icing, put the butter and golden syrup in a medium saucepan and heat until just melted. Add the sifted icing sugar and ginger and cook for a further 12 minutes, stirring constantly until smooth. Remove from the heat and poor over the base. Leave to set. Remove from the tin and cut into squares or triangles to serve.
Recipe taken from Cookies, Slices and Squares by Pippa Cuthbert and Lindsay Cameron Wilson (New Holland Publishers, 12.99)

Your rating

Average rating

  • 4
(39 ratings)

Your comments

comments powered by Disqus

FREE Newsletter