Pages

Monday, May 16, 2011

Ginger Crunch


Quick and easy to make, and yummy. But it doesn't last long, I only made it last night and it will be lucky to see out the day.
Here's the recipe if you want to make some yourself.

Base
1/4 lb butter
4 Tbsp sugar
1 C flour
1/2 tsp baking powder
1 tsp ginger

Crumble together and press into a 8 inch tin, not too thickly. Bake in a moderate oven, 15 minutes.

Ice while hot with:

4 Tbsp icing sugar
3 tsp golden syrup
2 Tbsp butter
1 tsp ginger
melted together in a small pot.

Cut before it gets cold.


1 Tbsp = 15mL
Moderate oven is 180 C or about 170C if you're using fanbake. Just cook until the base is golden brown on the edges.
1/4 lb = 115 g, sorry about the imperial measurement, it's an old recipe and my scales measure both so I don't usually convert it.

Happy eating.

No comments: