Recipe Scene: Ginger Crunch Slice

This recipe is from a book called Graze by Jason Roberts.  The book probably isn’t in print anymore which is a shame, because I love the recipes and use the book often.  This slice is easy to make, and tastes great – a buttery shortbread base with a sweet ginger topping.



250 grams softened butter
½ cup sugar
2 cups flour
1 teaspoon baking powder
1 tablespoon ground ginger


1 ½ cups sifted icing sugar
60 grams butter
¼ cup golden syrup
2 teaspoons ground ginger


  1. Preheat the oven to 180 degrees C. Line a slice tray with baking paper.  Cream the butter and sugar together until light and fluffy.  Fold in the flour, baking powder and ginger and mix to combine.
  2. Press the mix into the tin and flatten. Bake for 25 – 30 minutes or until golden and firm.
  3. When the base has about 5 minutes to go, make the icing. Mix all the ingredients in a saucepan and simmer for 2 minutes.  Pour the icing over the base while the base is warm, allow to cool then cu into squares or bars.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.