Ginger crunch

Yield: 18 Servings

Measure Ingredient
125 grams Butter; 4 oz, 1/2 cup
125 grams Sugar; 4 oz, 1/2 cup
200 grams Flour; 7 oz, 1 3/4 cups
1 teaspoon Ground ginger
1 teaspoon Baking powder
25 grams Butter; 1 oz, 2 tbsp
2 teaspoons Ground ginger
125 grams Golden syrup; 4 oz, 1 cup
1 tablespoon Water
125 grams Icing sugar


From: MarkandSue@... (Mark and Sue Thomas) BASE: Cut butter into cubes and put in food processor with rest of ingredients. Whizz until chopped in. Grease or line a swiss roll tin and tip in the mixture. Spread it out and flatten it a bit. Bake at 190 C, 375 F for about 20 minutes or until lightly browned. ICING: Put butter, ginger, water and syrup into a saucepan or bowl. Warm on stove or microwave to melt, but not boil, the ingredients. Sift the icing sugar and stir in with wooden spoon or fork. Beat until smooth. Pour over the base while they are both still hot.

NOTES : 125 g of syrup is 2 dollops from a big metal serving tablespoon (not the small measuring tablespoon). US note:Icing sugar is powdered sugar, golden syrup is like light corn syrup.

Recipe by: Adapted from Edmonds Cookery Book Posted to recipelu-digest by jeryder@... on Mar 17, 1998

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