Ginger Crunch
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16-20
Ingredients
Base
- 225g Plain flour
- 100g Caster sugar
- 1 tsp Baking powder
- 2 tsp Ground ginger
- 150g Butter cut into cubes
Icing
- 225g Plain flour
- 100g Caster sugar
- 1 tsp Baking powder
- 2 tsp Ground ginger
- 150g Butter cut into cubes
- 150g Butter
- 60g Golden syrup
- 300g Icing sugr sifted
- 2 tbsp Ground ginger
Method
- STEP 1Preheat the oven to 180°C/350°F/Gas mark 4. Line a deep-sided 18 x 27cm shallow baking tin with grease-proof paper.
- STEP 2To make the base, put the flour, sugar, baking powder and ginger into a mixing bowl and combine together, then add the butter. Using your fingertips rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Heavily press the mixture evenly into the tin so it is well compressed and flatten well using the back of a spoon.
- STEP 3Bake in the oven for 20–25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
- STEP 4Whilst the base is cooling make the icing by putting the butter and golden syrup in a medium saucepan and heat until just melted. Add the sifted icing sugar and ginger and cook for a few more minutes, stirring constantly until smooth. Remove from the heat and poor over the cooled base. Leave to set in the fridge for at least 3 hours. Remove from the tin and cut into squares.
