Ginger Slice

This is a quintessentially kiwi recipe and one which I have never liked! The base is delicious and very Anzac-style with the oats and golden syrup, but then you put the very sweet and spicy icing on top and it loses its appeal to me. It just doesn't seem balanced! So - I set about tinkering with the icing to make it a bit more scrumdiddliuptious hehe. I've put two recipes below, one for the traditional and one for my version - let me know which one you try!


I make this in a 22cm square tin and it is quite a thick base which means its more on the chewy side which is what I like. If you want a more crunchy base (like the traditional ginger crunch), you can halve the base recipe and cook for 15-20 minutes.







Base

2 1/2 cups flour

1 1/2 tsp baking powder

1 Tbsp ground ginger

1 1/2 cups brown sugar

1 1/2 cups oats

200g butter

1/3 cup golden syrup


Traditional Ginger Icing

125g butter

1/2 cup golden syrup

1 Tbsp ground ginger

2 cups icing sugar


Jessie's Icing

125g butter

2 tsp ground ginger

1 tsp vanilla extract

2 Tbsp golden syrup

2 cups icing sugar

1-2 Tbsp milk


Preheat oven to 180°C. Line a slice tin with baking paper (about 22x22cm).


Place flour, baking powder, ginger, sugar and oats in a large bowl and stir to combine.


Place butter and golden syrup in a heat-proof bowl and melt in the microwave. Alternatively, melt in a pot on the stove.


Pour butter over dry ingredients and mix well to combine. Transfer to prepared tin and press down into an even layer with a measuring cup or the back of a spoon.


Bake for about 25 minutes, until starting to turn golden at the edges. Allow to cool completely before icing.


For the traditional icing, add all ingredients to a small pot and melt together, whisking until smooth. Pour over base and leave to set in the fridge.


For my icing, place butter, ginger, vanilla and golden syrup in a large bowl or bowl of your stand mixer and beat for 5 minutes, until pale and fluffy. Add the icing sugar and milk and beat (start on low speed so the sugar doesn't poof everywhere!) for a further 2 minutes, until smooth and combined. You may need to add a little more milk to get it to a nice spreadable consistency. You can spread this onto your slice with a spoon, making nice swooping patterns, or you can pipe it on with a pretty nozzle, choice is yours. This icing doesn't need to set but will still keep well in the fridge.