Total Time
Prep 15 mins
Cook 20 mins

This is another recipe from that old 1960s parish cookbook. I like it because it's not overly sweet.


  1. Preheat the oven to 375°F.
  2. Cream 4 ounces of the butter/margarine with the sugar.
  3. Stir in the flour and ginger.
  4. Press mixture into a 7x11 inch baking pan and bake for 20 minutes until golden.
  5. Place the remaining butter/margarine, syrup and confectioner's sugar in a small saucepan and heat gently until melted.
  6. Pour the topping over the ginger crunch and leave to set.
  7. Cut the ginger crunch into squares or fingers.