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“Two wings lift a person up from earthy concerns: simplicity and purity. Simplicity should be in intention, purity in feelings. Simplicity reaches out after God, purity catches hold and tastes. ~ Thomas A’Kempis

Wednesday, 30 March 2011

* Ginger Crunch *


This is a recipe my mum made when I was little, one I baked when my children were growing up and I still love making it. Its from my old crusty, stained Edmonds Cookbook..one of my favs, which I brought when I was first going flatting..many moons back. I've even doubled the recipe and it still turns out great..some people double the icing, if they want it really thick..mmm
I use a med size rectangular low side pan to bake it in, so the base browns evenly and is nice and thick. Its easy to make, fancy without trying and great with a cup of tea or coffee. I hope you'll try it !



 

Ingredients: (Base)
125g butter (4 ounces)
1/2 Cup sugar
1 3/4 cups plain flour
1 teaspoon ground ginger
1 teaspoon baking powder
Cream butter and sugar and pale and creamy.
Add the sifted flour, BP and ginger..mix well and press into a paper lined tin. 

Bake 20-25 minutes at 170 Celcius


Prepare the icing after the base is cooked :

Ingredients: (Icing)
10 Tablesooons of Icing Sugar
5 tablespoons of Butter
4 teaspoons of golden syrup
2 teaspoons of ground ginger

Melt all together in a pan, stirring.


 Pour over the hot base.

Cut the slice while still warm.


 Cool completely and store in an airtight container.. enjoy :o)



a cuppa to enjoy with it, in my Cath Kidston cup, Katie got me for my birthday..:))


2 comments:

  1. I am the Chief Taster...and I gave it 10 out of 10. Perfecto!

    ReplyDelete
  2. phew..glad it passed the test :))

    ReplyDelete

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