Ginger Crunch


Ginger Crunch

Makes 16-24

For the Base:

  • 225g (8oz) Plain Flour
  • 100g (3 1/2 oz) Caster Sugar
  • 1 Tsp Baking Powder
  • 2 Tsp Ground Ginger
  • 150g (5 1/2 oz) Butter, cut into cubes

For the Icing:

  • 150g (5 1/2 oz) Butter
  • 60ml (2fl oz) Golden Syrup
  • 300g (10 1/2 oz) Icing Sugar, Sifted
  • 2 Tbsp Ground Ginger


  1. Preheat the oven to 180 degrees C/ 350 degrees F / Gas Mark 4
  2. Line a deep-sided 18 x 27 cm (7 x 10.5″) shallow baking tin with baking parchment
  3. To make the base, put the flour, sugar, baking powder and ginger into a food processor.   Pulse several times to combine then add the butter.   Process for about 30 seconds, or until the mixture resembles breadcrumbs.   This can also be done by hand.   Press the mixture evenly into the tin and level off, using the back of a spoon.
  4. Bake for 20-25 minutes, or until lightly golden.   Remove from the oven and allow to cool completely.
  5. To make the icing, put the butter and golden syrup in a medium saucepan and heat until just melted.   Add the sifted icing sugar and ginger and cook for a further 1-2 minutes, stirring constantly until smooth.   Remove from the heat and pour over the base.   Leave to set.   Remove from the tin and cut into squares or triangles to serve.

Recipes extracted from the book “Cookies” – ISBN 978-184537-681-9


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