Ginger Crunch

 

 

 

 


 

Method

175g butter, softened
¾ cup  sugar
2 cups plain flour
1 teaspoon baking powder
2 teaspoons ground ginger

Ginger Icing:
120g butter
1 ¼ cups icing sugar
¼ cup golden syrup
4 teaspoons ground ginger

 

Preheat oven to 180 C (350 F)Cream butter and sugar, add sifted dry ingredients. Mix well, press into greased shallow tin, bake 20 – 25 minutes.
Place all icing ingredients in a saucepan and heat until butter is melted and ingredients well combined, the mixture should be thick and if in doubt add a little more icing sugar. Pour over base while warm (not hot) – leave to cool and set.

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3 thoughts on “Ginger Crunch

  1. Query: The Ginger Cruch recipe states 4 Tablespoons of Golden Syrup. The Edmonds recipe (identical) states 4 Teaspoons.. Have made the Ginger Crunch with 4 Tablespoons Golden Syrup but it is very sticky. Would this be because it should only have 4 Teaspoons of Golden Syrup?