I was given this recipe by a great Thermomix loving family who have been very generous, sharing several family recipes with me. They call this one ginger crunch slice, but a key ingredient is something they introduced me to – naked ginger. It is dried, uncrystallised ginger. So, naturally the high school child in me insisted it be called Naked Ginger Slice.
Still sweet and intensely gingery naked ginger gives a lovely chewiness to this crunchy and gooey slice. This slice has grown on me since I made it first earlier in the week. I’ll be making it again very soon. And I will bring Grandma some too on my next visit, nursing home dining room rules be damned.
For the base, put a handful of pieces of naked ginger (around 6-8 pieces) in the Thermomix bowl with 100g raw sugar and chop for 3 seconds on Speed 8. Put the butterfly in and add 125g softened butter. Cream butter, sugar and ginger for 15 seconds on Speed 4. Add 200g of plain flour and 1 tsp baking powder and mix for 10 seconds on Speed 4. Remove butterfly and press mixture firmly into a greased slice tin until it looks slightly less crumbly. The texture appears weird, but it does work. Bake in 190 degree oven for around 15 minutes until golden brown all over. Cool in the tin while making the icing.
For the icing, blitz 90g raw sugar into icing sugar on Speed 9 for 10 seconds. Add 80g butter, 20g golden syrup and 2 tsp ground ginger. Heat for 5 minutes on 60 degrees, Speed 2. Pour icing over the still warm ginger crunch base. Cool in the fridge until icing is set (as I clearly did not in the picture) then slice.