Beginner
Australian / New Zealand
Anzac Biscuits
Source: Traditional
30 min24120 kcal
Vegetarian
Ginger Crunch
A crisp ginger shortbread base with a thick layer of hot ginger icing poured over the moment it comes out of the oven — cut into squares while warm, and the icing has to crack when you bite it.
Source
Recipe by New Zealand home baking · 🏺 Traditional · The biscuit tin on top of the fridge — golden syrup, cornflakes, coconut and a slice cut into squares, from the Edmonds cookbook that has been in every kitchen since 1908.
New Zealand · the slice tin — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a New Zealand biscuit confection, also called ginger slice or ginger square. Quantities and the hot-onto-hot instruction are this book's own.
Watch it being made · 3 videos
⏱ 45 min🍽 20 servings🔥 210 kcal🇳🇿 New Zealand
HalalVegetarianNut-free
Steps
Beat the base butter and sugar, then sift in the flour, baking powder and ginger and bring it together into a crumbly dough.
Press it firmly and evenly into a lined 20 × 30 cm tin.
Bake at 190°C for 20 to 25 minutes until light golden and firm at the edges.
While it bakes, melt the icing butter, golden syrup, icing sugar and ginger together over low heat and stir until smooth. Keep it hot.
The moment the base comes out, pour the hot icing over and tilt the tin to level it.
💡 Hot icing onto a hot base, immediately. Poured onto a cooled base it sits on top as a separate layer and peels off in one sheet when you cut it.
Cool 15 minutes, then cut into squares while it is still slightly warm. Leave in the tin until fully set.
💡 Tips
- It is a slice, not a cake — New Zealand baking has a whole category called slices and this is the best-known of them.
- Cut it warm and it slices cleanly; cut it cold and the icing shatters into shards across the tin.
- Two teaspoons of ginger in the icing sounds like a lot and is what makes it a ginger crunch rather than a caramel slice.
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