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Ginger Crunch

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Base

125g Butter

½ Cup Sugar

1 ¼ Cups Flour

 1t Baking Powder

1t Ground Ginger

 

Cream Butter and sugar. Sift in flour, baking powder and ginger. Knead lightly and put into a lined 20x30 tin.  Bake at 190°C for 20-25 min or until light golden brown.

 

Ginger Icing

50g butter

1T Golden Syrup

½ Cup icing Sugar

2t Ground Ginger

 

 

Melt all of the icing ingredients together (I do this in the microwave) and spread over the base while hot.