Ginger Crunch

Crisp base topped with silky ginger icing—spicy, sweet, and totally addictive.

Ingredients:

Base:
125 g butter, softened
½ cup sugar
1½ cups Edmonds plain baking flour
1 teaspoon Edmonds baking powder
1 teaspoon ground ginger
Topping:
50 g butter
½ cup icing sugar
1 tablespoon golden syrup
2 teaspoons ground ginger

Directions:

1. Cream butter and sugar until light and fluffy.
2. Sift together flour, baking powder and ground ginger, and mix into the creamed mixture.
3. Turn the dough out onto a lightly floured board and knead well.
4. Press dough into a greased 20 × 30 cm sponge roll tin.
5. Bake at 190°C for 20–25 minutes, or until light brown.
6. For the topping: In a small saucepan, combine butter, icing sugar, golden syrup and ginger.
7. Heat gently, stirring constantly, until the butter is melted and the mixture is smooth.
8. Ice with hot Ginger Icing. Cut into squares once cool.