Ginger Slice

Ginger slice or crunch is such an old-fashioned New Zealand treat. I find it almost comforting. I grew up with it and it always filled an empty tin at home. Ginger slice was one of those things that my mother made a lot of when I was little.

The taste and smell of ginger was never a favourite of mine when I was younger – especially the crystalised kind! I have since dicovered it’s wonder and these days tend to enjoy that extra kick that ginger provides.

Ginger slice can vary considerably – a hard crispy base or a more of a softer, thicker one. I am more familiar with the softer base from Mum’s recipe, although this recipe actually came from Sanitariam. No matter the recipe, ginger slice is always best with lots of thick gooey icing.

I have decided to change this recipe a wee bit and make it that *little* bit healthier and slightly more chewy. Like my Muesli Slice recipe I added a bunch of leftover cereal packets to the base. I love the flavours that come through with the ginger. Apricots, berries…sometimes other.

I made this slice a lot in December as it is perfect for all the end-of-year morning teas and Christmas celebrations that go on at work and elsewhere. If someone in your family loves ginger, they would definitely love this slice. I’ve seen some recipes that include crystalised ginger in either the base or as a decoration on top of the icing – an idea if you want to make the slice a little spicier.

Ginger Slice

For the base:

• 100 grams margarine
• 2 tablespoons golden syrup
• ¾ cup sugar
• ¾ cup coconut
• 1 ½ cups crushed Sanitarium Weet-Bix (or any leftover cereal)
• ¾ cup white plain flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons powdered ginger

 For the icing:

• 2 tablespoons margarine
• 4 teaspoons golden syrup
• 1 cup icing sugar
• 1-2 tablespoons ginger

Preheat oven to 180°C. In a large saucepan melt margarine, golden syrup and sugar together. Add remaining ingredients, blending well.

 

Press into a greased 20cm x 30cm slice pan and bake for 15-20 minutes. While hot, mark into squares. Then ice once cool, with hot icing.

 

For the icing, place margarine and golden syrup into saucepan and melt. Blend in icing sugar and ginger, and pour over base, while still warm.

 

Such a simple recipe, but very delicious.