Ginger Crunch

​The 'crunch' is the key to this recipe.

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Photo credit: Timeless Edmonds
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Prep Time: 45 mins Servings: Makes 24
  • 125g butter, softened

    ½ cup sugar

    1½ cups Edmonds standard flour

    1 tsp Edmonds baking powder

    1 tsp ground ginger

    GINGER ICING:

    75g butter

    ¾ cup icing sugar

    2 Tbsp golden syrup

    3 tsp ground ginger

  • 1. Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper.

  • 2. Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board. Knead well.

  • 3. Press dough into prepared tin.

  • 4. Bake for 20-25 minutes or until light brown.

  • 5. While the base is cooking make the icing. In a small saucepan combine butter, icing sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.

  • 6. Pour hot Ginger Icing over the hot base. Cut into fingers immediately and leave to cool in the tin on a wire rack, then break apart along the cuts.

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