Ginger crunch

SERVES 12 // PREP TIME 20 MINS // COOK 25 MINS (PLUS SETTING, COOLING)

How did we not know about this addictive slice with its crisp base and fudgy topping? We’ve made this gluten-free without compromising on flavour or texture. You can top with slivers of crystallised ginger if you prefer no syrup.

100 gm (¾ cup) gluten-free plain flour 1 tsp gluten-free baking powder

90 gm (3/4 cup) almond meal

1½ tsp ground ginger

125 gm unsalted butter, chopped and softened

110 gm (½ cup) brown sugar

GINGER ICING

75 gm unsalted butter, chopped

90 gm (¼ cup) golden syrup

240 gm (1½ cups) pure icing sugar, sifted 1 tbsp ground ginger

GINGER SYRUP

55 gm caster sugar

2 tbsp julienned ginger 1 Preheat oven to 180°C. Grease a 12.5cm x 35cm loose-based tart tin.

2 For slice base, whisk flour, baking powder, almond meal and ginger in a bowl until combined. Beat butter and sugar in an electric mixer fitted with the paddle attachment until light and fluffy. Fold in flour mixture until well combined. Press mixture firmly into base of tin and prick all over with a fork. Bake until light golden (25-30 minutes). The base will puff up, gently press pastry down into the tin with a clean tea towel.

3 Five minutes before base is cooked make ginger icing. Combine ingredients in a saucepan and stir over low heat until butter melts and mixture is smooth (3 minutes). Pour warm icing over the cooked base while both are still hot then set aside to cool.

4 Meanwhile, for ginger syrup, combine sugar, ginger and 60ml water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil and simmer until slightly thickened (3 minutes). Cool. Slice ginger crunch with a hot knife and drizzle with syrup to serve.

Note Slice without syrup will keep for 3 days in an airtight container.