Ginger Crunch
A personal favourite.
Ingredients - Base
| - 125 g butter | - 1½ cups plain flour |
| - ½ cup sugar | - 1 tsp ground ginger |
| - 1 tsp baking powder |
Instructions
Preheat the oven to 190 degrees C.
Beat the butter and sugar until creamy.
Sift the baking powder, flour and ginger into the butter/sugar and mix well.
Knead the dough on a lightly floured surface for 2 minutes.
Liberally grease a 20cm x 30cm baking tray with butter and press the dough into it. Cook for 25 minutes or until lightly golden brown.
Ingredients - Ginger Topping
| - 100 g butter | - 2 tbsp golden syrup |
| - 1 cup icing sugar | - 3 tsp ground ginger |
| - ½ cup crystallised ginger |
Instructions
In a small saucepan and on a low heat, melt the butter and mix well with the golden syrup, ground ginger and icing sugar so that the mixture is quite runny. Stir continuously to prevent burning.
Pour the hot topping over the base.
Chop the crystallised ginger into smallish pieces and sprinkle into the topping.
Allow to cool and cut into the desired size.