Ginger Crunch

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 20
• 125 g butter, softened
• 125 g sugar (preferably caster sugar, but not essential)
• 220 g plain flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 60 g butter, chopped
• 125 g icing sugar
• 1 tablespoon golden syrup
• 2 teaspoons ground ginger
• 10 pieces crystallized ginger

Recipe

• 1 preheat oven to 180c (350f).
• 2 using a mixer or a food processor, cream the butter and sugar.
• 3 add sifted flour, ground ginger and baking powder and mix well until the mixture resembles fine breadcrumbs- you can do this with your fingers if you like, but i do it in the food processor.
• 4 if using a food processor, scrape down sides once or twice to ensure all butter is mixed in with the flour.
• 5 tip mixture into a well-greased shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or a 20cm (8") square.
• 6 using your fingers or the back of a fork, spread mixture evenly then press down lightly until just firm.
• 7 don't press too hard or the mixture will set like concrete.
• 8 bake on the centre shelf of the oven for 20-25 minutes or until lightly browned.
• 9 during the last few minutes of baking, combine all the icing (frosting) ingredients in a small saucepan and melt over a low-medium heat, stirring constantly.
• 10 remove the biscuit base from the oven and immediately pour hot icing mixture as evenly as possible over the base.
• 11 use a bread knife to spread the icing evenly over the base.
• 12 now, cut the pieces of crystallised ginger in half and space them out evenly on top.
• 13 slice into approximately 20 squares while still warm.
• 14 remove baking tin when cool and store in an airtight tin.