Ginger Crunch

 
I hadn’t attempted to make ginger crunch for a good ten years when the other day I got a craving for it and decided to whip up a batch! It was delish and easy to make.

To start with you will need to make the base, it requires:
125g butter
½ cup sugar
1 ½ cups plain flour
1 teaspoon baking powder
1 ½ teaspoons ground ginger

Cream the butter and sugar until light and fluffy. Sift in flour, baking powder and ginger and mix with the creamed mixture. Turn the dough out onto a lightly floured flat surface  and knead well. Press the dough into a 20x30cm baking tin lined with baking paper and bake at 190˚C for 20 minutes or until it is a light golden brown.

I recommend making up the icing while the base is cooking, for the icing you will need:
75g Butter
1 - 1 ½ cups of icing sugar (add 1 cup and continue to add by the tablespoon until you have the desired colour/consistency)
2 tablespoons  golden syrup
3 teaspoons ground ginger

Combine all the ingredients in a small saucepan and heat until the butter is melted while stirring constantly. Pour the hot ginger icing over the hot base and cut into 24 squares before it gets cold.

Enjoy!