* 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..:))