GINGER CRUNCH
A glorious rich and spiced ginger tinted biscuit with a thick fudge like ginger topping.
Provided by [email protected]
Time 40m
Yield Makes 16-20
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°F/Gas mark 4. Line a deep-sided 18 x 27cm shallow baking tin with grease-proof paper.
- To make the base, put the flour, sugar, baking powder and ginger into a mixing bowl and combine together, then add the butter. Using your fingertips rub the butter into the flour mixture until the mixture resembles fine breadcrumbs. Heavily press the mixture evenly into the tin so it is well compressed and flatten well using the back of a spoon.
- Bake in the oven for 20-25 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
- Whilst the base is cooling make the icing by putting the butter and golden syrup in a medium saucepan and heat until just melted. Add the sifted icing sugar and ginger and cook for a few more minutes, stirring constantly until smooth. Remove from the heat and poor over the cooled base. Leave to set in the fridge for at least 3 hours. Remove from the tin and cut into squares.
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