This Honey & Ginger slice is a take on the traditionally popular NZ Ginger Crunch Slice. Our version is made with ditching the usual sugar in the base and golden syrup in the icing and replacing them with our Pua-ā-Tāne Wild Forest Honey
This slice has a delicious shortbread base and topped with a smooth ginger icing – perfect for any occasion.
BASE
2 cups (300g) plain flour
1 tsp baking powder
2 tsp ground ginger
190 g butter, chopped, softened
1 Tbsp Pua-ā-Tāne Honey
ICING
75 g butter, chopped
1 1/2 cups (240g) icing sugar, sifted
1 tbs ground ginger
1/3 cup Pua-ā-Tāne Honey
Preheat oven to 180°C. Grease a 22cm square baking pan and line the base and sides with baking paper.
Sift flour, baking powder and ginger into a bowl and mix to combine. Place butter and Pua-ā-Tāne Wild Forest Honey in the bowl of a stand mixer with the paddle attachment and beat until thick. Fold in the flour mixture until well combined. Press mixture firmly into prepared pan and prick all over with a fork. Bake for 25-30 minutes until light golden.
Meanwhile, for the ginger icing, place the butter, honey, icing sugar and ginger in a medium saucepan over low heat. Cook, stirring, for 3 minutes or until butter has melted. Pour ginger icing over the cooked base while both are still hot and set aside to cool completely.
Once fully cool, using a hot knife, cut slice into 16 squares to serve.
