Ginger Crunch

Recipe by Kookaburra
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180C (350F).
  • Using a mixer or a food processor, cream the butter and sugar.
  • Add sifted flour, ground ginger and baking powder and mix well until the mixture resembles fine breadcrumbs- you can do this with your fingers if you like, but I do it in the food processor.
  • If using a food processor, scrape down sides once or twice to ensure all butter is mixed in with the flour.
  • Tip mixture into a well-greased shallow sided baking tin measuring approximately 27cm x 17cm (10 1/2" x 6 1/2") or a 20cm (8") square.
  • Using your fingers or the back of a fork, spread mixture evenly then press down lightly until just firm.
  • Don't press too hard or the mixture will set like concrete.
  • Bake on the centre shelf of the oven for 20-25 minutes or until lightly browned.
  • During the last few minutes of baking, combine all the icing (frosting) ingredients in a small saucepan and melt over a low-medium heat, stirring constantly.
  • Remove the biscuit base from the oven and immediately pour hot icing mixture as evenly as possible over the base.
  • Use a bread knife to spread the icing evenly over the base.
  • Now, cut the pieces of crystallised ginger in half and space them out evenly on top.
  • Slice into approximately 20 squares while still warm.
  • Remove baking tin when cool and store in an airtight tin.
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