Ginger Crunch

This is something I’m a little addicted to.

Base

• 125g butter, softened
• 1/2 cup sugar
• 1 1/2 cups plain baking flour
• 1 teaspoon baking powder
• 1 teaspoon ground ginger

1. Cream butter and sugar until light and fluffy.
2. Sift flour, baking powder, and ginger together. Mix into creamed mixture.
3. Turn out onto a lightly floured board, and knead well. Note: sometimes the mixture comes out a bit dry and crumbly; it does bind when pressed into the tin.
4. Press dough into a greased 20 x 30cm sponge roll tin.
5. Bake at 190°C for 20-25 minutes or until light brown.
6. Ice with hot ginger icing (see below). For a bit more zest, press crumbled pieces of crystallised ginger into the icing.
7. Cut into squares when cool.

Icing

• 100g butter
• 1 cup icing sugar
• 2 tablespoons golden syrup
• 4 teaspoons ground ginger

1. In a small saucepan, combine all ingredients.
2. Heat until butter is melted, stirring constantly.