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Ginger Crunch




Source of Recipe


australian women's weekly


List of Ingredients




250g softened butter
� cup caster sugar
2 cups plain flour
1 teaspoon baking powder
1 tablespoon ground ginger

Icing:
2 cups icing sugar
120g butter
� cup golden syrup
1 tablespoon ground ginger

Recipe



Preheat the oven to 180�C. Grease and line a 20x 30cm baking tin.

Cream the butter and caster sugar until white and fluffy. Fold in the sifted flour, baking powder, ginger and a pinch of salt. Mix to combine.

Press into prepared tin. Bake for 20 minutes or until browned.

While the base is cooking. Place all the icing ingredients in a small saucepan. Cook over low heat until the butter melts. Simmer for 2 minutes.

Pour icing over the base while still warm. Set aside to cool. Slice into squares and serve.