Ginger Crunch with Icing Options

Ingredients

  • 250g butter
  • 1c sugar
  • 3c plain flour
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 300g butter
  • 4c icing sugar
  • 4 tbs golden syrup
  • 8 tsp fresh grated ginger
  • 1.5c crystallized ginger

Method

  1. Cream first measure of butter and sugar till light.
  2. Add flour, baking powder and ground ginger; combine (consistency should resemble dough)
  3. Turn on to floured board, knead a little.
  4. Press into a rectangular baking tin.
  5. Bake at 190C for 25 min or until golden.
  6. Melt second measure of butter on medium heat in saucepan; add golden syrup, then remaining ingredients except for crystallized ginger; combine till smooth. Pour over base, and place chopped crystallized ginger into icing while soft. OR
  7. Cream second measure of butter and icing sugar till light; add golden syrup and fresh grated ginger, and continue mixing till smooth. Spread over base and place chopped crystallized ginger into icing while soft.

Notes

This recipe makes a thick layer of icing. If using the creaming method, half the quantities given makes sufficient.