When you feel like something a little spicy but still sweet, soft but still crunchy then ginger crunch is the way to go.
You need adult supervision when using the stove and oven because they can be very hot!
Ingredients for base Ginger icing ingredients
125g butter 75g butter
½ cup sugar ¾ cup icing sugar
1 ½ cup plain flour 2 tablespoons of golden syrup
1 ½ teaspoons of baking powder 3 teaspoons of ground ginger
1 teaspoon ground ginger
You will also be needing a baking tin that is 20cm by 25cm
Before you do anything, set your oven to 190 C degrees. Then combine butter and sugar in a medium saucepan and heat, stirring until the butter is melted.
Remove from heat and sift in flour, ground ginger and baking powder. Stir with a wooden spoon until it comes together in a biscuit like dough.
Next you will need to press your dough ( you need to press it down until it is dense otherwise it will fall apart) into a 20cm by 25cm baking tin and then place it in the oven for 20 to 25 mins or until it is golden on the top (it will not rise like a cake it will be like a giant cookie when you take it out).
While your base is still in the oven you need to get started on your icing. Begin by melting your butter and golden syrup in a small saucepan, stir until they are melted. Remove from heat and add your icing sugar and ground ginger stir until combined (you might need to add more icing sugar. If you do, just add the icing sugar tablespoon by tablespoon until it reaches a firm consistency).
As soon as you take your tin out of the oven pour the icing over the base and leave in the tin to set. I know that sounds weird but you have to pour on the icing as soon as it comes out of the oven so that the icing melts into all the cracks. Leave it in the tin for 1 hour to set then take it out and cut into your desired shape. Enjoy!
Quick Tip: Store in an airtight container