Weston's Favourite The Classic Ginger Crunch
My brother Weston loves this Ginger Crunch as it is so thin and crispy + it contains no healthy rolled oats...just pure sin (butter)
150g Butter, softened
1/2 Cup Sugar
1 1/2 Cup Flour
1 Teaspoon Baking Powder
1 1/2 Teaspoon Ground Ginger
1 Cup Icing Sugar
2 1/2 Tablespoons Golden Syrup
2 Teaspoons Ground Ginger
Preheat oven to 180C.
Cream first measure of butter and sugar together.
Mix in remaining crust ingredients until combined and crumbly.
Press into baking paper lined tray (20cm by 30cm) and bake for 20 mins or until lightly browned.
Note: It should just fit the base of the tin if pressed out thinly enough.
When crust has been taken out of the oven, melt the second measure of butter in a heavy based saucepan. Add golden syrup, then ginger and icing sugar, whisking with each addition until it forms a smooth runny icing.
Pour on top of the hot base and spread out evenly with a knife or by tilting the tray. Cut now, when hot into squares and leave to cool.