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Ginger Crunch

Ginger Crunch

Method:

Preheat oven to 180 degrees Celsius. Line a 23 cm tin with greaseproof paper.

Sift flour, sugar, baking powder and ground ginger into a bowl. With tips of fingers, rub in the margarine until the mixture resembles breadcrumbs.

Lightly mix in the ginger chunks. Press mixture evenly into the tin. Bake for 25-30 minutes until puffed up and golden brown.

Just a few minutes before the base is ready to be removed from the oven, make the icing.

Over a medium heat, melt the margarine and add the golden syrup. Add the icing sugar and ginger and mix thoroughly.

Remove the base from the oven and immediately pour over the icing.

Leave to set and don’t move the tin until it is completely cool and set. Remove from tin and slice. Enjoy!

Ingredients:

Base:

  • 200g plain flour
  • 100g caster sugar
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 125g margarine
  • 40g crystallised ginger chunks, roughly chopped

 

Icing:

  • 150g margarine
  • 4 Tbsp golden syrup
  • 270g icing sugar
  • 1 Tbsp ground ginger
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