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Ginger Crunch recipe (aka New Zealand ginger slice / iced ginger slice) This NZ cafe tray bake with a buttery shortbread/biscuit base and a glassy ginger icing is made with golden syrup. Pour hot icing on a hot base, score into slim fingers, and it’s even better on day two. If you make this, your Kiwi friends will be impressed… especially if you call it a slice. 📄 Printable recipe card (US + grams): [Download the recipe card here: https://kitchen-in-the-shire.kit.com/... Get some GOLDEN SYRUP here: https://amzn.to/3HTlNZl 🔪 Shop my kitchen gear: Amazon collection https://amzn.to/3K4AuJy Ingredient notes (read this first): Pour hot icing onto a hot base for a smooth, glassy finish that sticks. Score while warm for clean cuts (I slice into “fingers”). I wouldn't swap out the golden syrup—that’s the texture and flavor key. Subscribe for more regional heritage bakes: @KitchenInTheShire — Timestamps: 00:00 - Intro 00:51 - How to make the cookie base 03:20 - Have you ever had this NZ Classic Slice? Poll Question 03:41 - The size of the pan is important! 05:34 - The topping trick and a special ingredient. 08:54 - a sad disco fridge today. 10:33 - Close ups and taste test. Voiceover: Damon Webb Video of New Zealand Airline provided by fellow YouTuber: @planespotter_jidei FULL INGREDIENTS For the cookie base 9 tBsp (125g) Butter, softened. 1/2 cup (100g) Sugar. 1 1/2 cup (180g) All-purpose flour. 1 tsp (4g) Baking powder. 1 tsp (2g) Ground ginger. Butter for the pan. For the topping 5 tBsp + 1 tsp (75g) Butter. 2 tBsp (40g) Golden syrup. 3/4 cup (90g) Confectioners’ sugar, sifted. 3 tsp (6g) Ground ginger. — Affiliate Disclosure: Some links are affiliates, which means I may earn a small commission at no extra cost to you. Thanks for supporting the channel. #hashtags #GingerCrunch #NewZealandRecipe #HeritageBaking #KitchenInTheShire