Sunday, November 1, 2009

Ginger Crunch

125 g butter, softened (1/2c plus 1T)
1/2 cup sugar
1 1/2 cups standard plain flour
1 teaspoon baking powder
1 teaspoon ground ginger


75 g butter (just over a 1/3 c.)
3/4 cup icing sugar
2 tablespoons golden syrup
3 teaspoons ground ginger

1 Cream butter and sugar until light and fluffy.
2 Sift flour, baking powder and ginger together.
3 Mix into creamed mixture.
4 Turn dough out onto a lightly floured board. Knead well.
5. Press dough into a greased 20x30cm sponge roll tin
6. Bake at 190C (375F) for 20-25 minutes or until light brown.
7. When there is about 5 minutes of cooking time left, combine butter, icing sugar, golden syrup and ginger.
8 Heat until butter is melted, stirring constantly.
9 Pour hot ginger icing over base while hot and cut into squares before it gets cold.


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