“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 !
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 :
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..:))