Ginger Crunch
"This is another recipe from that old 1960s parish cookbook. I like it because it's not overly sweet."
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
12 squares
ingredients
- 170.09 g butter or 170.09 g margarine, at room temperature
- 113.39 g self-rising flour
- 56.69 g sugar
- 9.85 ml ground ginger
- 9.85 ml golden syrup
- 113.39 g confectioners' sugar
directions
- Preheat the oven to 375°F.
- Cream 4 ounces of the butter/margarine with the sugar.
- Stir in the flour and ginger.
- Press mixture into a 7x11 inch baking pan and bake for 20 minutes until golden.
- Place the remaining butter/margarine, syrup and confectioner's sugar in a small saucepan and heat gently until melted.
- Pour the topping over the ginger crunch and leave to set.
- Cut the ginger crunch into squares or fingers.
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RECIPE SUBMITTED BY
I'm originally from Aberdeen, Scotland. My mother hated cooking, but has always loved baking, so I learned how to do that at an early age. I cooked for myself when I left home, but the really big change came two years ago when I had more time on my hands. Now I live to cook.
I have about a dozen favourite recipes I rotate, but most nights it's a new recipe I'm trying out. I love spicy food, especially Indian.
I'm intensly interested in the technicalities of cooking and am always looking to pick up tips on how to do things better.
