There is just something about spice that just gets me going. I pretty much try to put spice in everything from cake to cookies. In my opinion spice just elevates any dessert to another level. Today's spice of choice is ginger! Ginger isn't often associated with sweet items, but the good old ginger crunch is a classic. Traditionally ginger crunch is made of a crunchy biscuit base with a ginger icing on top. It's far from healthy, so definitely best saved for a special occasion or even a handmade gift!
I wish I could take the credit for this recipe, but it's not mine. This recipe comes from The Great NZ Baking Book, which I mentioned in my post last week. Ginger crunch really is a kiwi classic. You'll find it in pretty much every corner bakery. This recipe takes it one step further with the addition of the crystallized ginger and the pistachios. I like to use salted pistachios even though the recipe doesn't call for it. I feel like the salt balances the sweetness a bit.
Indulgent Ginger Crunch
Makes 24 slices
300g butter, at room temperature
1 & 1/4 cups caster sugar
3 cups standard flour
4 tsp ground ginger
2 tsp baking powder
1/4 cup crystallized ginger, finely chopped
4 tbsp golden syrup
3 cups icing sugar
3 tbsp ground ginger
1/2 cup pistachios, chopped
Preheat oven to 180°C. Grease and line a 25 cm x 30 cm tin. Set aside.
First we make the base. In a medium bowl, cream together butter and sugar until thick and pale. You can do this by hand, or using an electric beater. Sift in the flour, ginger and baking powder. Mix to combine. Lastly mix through the crystallized ginger. Press this base mixture into the prepared tin. Bake for 20–25 minutes or until golden and cooked.
For the icing, in a small saucepan over a medium heat melt butter and golden syrup, stirring until combined. Remove from heat an set aside. Sift icing sugar and ginger into a medium-sized bowl. Pour the butter mixture into the icing sugar/ginger bowl and stir to combine. You should have a thick but runny mixture. While base is still warm, pour icing over base, using a spatula to spread the icing out evenly.
Sprinkle pistachios over the top and allow the slice to cool completely in the tin.
Once cool slice and serve with a hot cuppa!