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How to make Ginger crunch

Yield = 24 pieces
Prep time: 4:15
Cook time: 0:30
Total time: 4:45

Ingredients

  • 330g butter, softened
  • 3/4 cup white sugar
  • 1 cup self-raising flour, sifted
  • 1 cup plain flour, sifted
  • 5 teaspoons ground ginger
  • 1/4 cup golden syrup
  • 2 1/4 cups pure icing sugar, sifted

Method

  • Step 1 Preheat oven to 180°C. Grease and line a 3cm deep, 20cm x 30cm (base) lamington pan.
  • Step 2 Using an electric mixer, cream 250g of butter and sugar until light and fluffy. Stir in flours and 1 teaspoon of ginger. Press into pan. Prick all over with a fork.
  • Step 3 Bake for 20 to 25 minutes, or until light golden. Turn onto a wire rack to cool.
  • Step 4 Heat syrup, icing sugar, and remaining butter and ginger in a saucepan over low heat for 3 minutes, stirring, or until butter has melted. Spread over cooled base. Allow to set. Cut into pieces. Serve.