All kiwis know a slice from the Edmonds Cookery book, mine would have to be the ginger crunch. I don’t know it from baking it myself, its from scoffing so much of it any time it showed up at a gathering or morning tea at work. Bakery versions are just not the same. When I scoured the Edmonds book for a slice recipe this week – I needed it to be simple and had to make do with what was in my pantry. Adaptions is what these posts are all about and this recipe does not disappoint, its the type of recipe that you could throw in whatever nuts, seeds, dried fruit, spices or marshmallows. Its really easy to make, I didn’t even get my beater out.
- 125 grams butter
- 1 cup sugar
- 1 egg
- ¼ teaspoon vanilla essence
- 1½ cups baking flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1¼ cups cornflakes
- ¾ cup coconut
- ¼ cup chopped walnuts
- Cream butter and sugar until light and fluffy.
- Add egg and vanilla, beating well.
- Sift flour, baking powder and cocoa together and mix into creamed mixture.
- Add cornflakes, coconut and walnuts and mix well.
- Press mixture into a greased 20×30 sponge roll tin.
- Bake at 180 C for 30 minutes.
- When cold, ice with chocolate icing and cut into bars.
- Makes 30
Notes and adaptations
Instead of the cornflakes and walnuts – I added Special K cereal and sliced almonds. I also added a couple of handfuls of dried cranberries. I decided to ice mine with a simple icing using just icing sugar and water. I made it as thick as I could and put it into a cone made out of baking paper and snipped the end off and drew the lines on.