Ginger crunch

I'm suffering from baking withdrawals. Time to fix that.

This recipe for ginger crunch was featured on New Zealand's Hottest Home Baker recently. It is based on a recipe from the Edmond's Cook Book but with a varied icing mixture, something which I used to double when I baked it as there never seemed quite enough to cover the whole slice. This icing mixture was plentiful and spread evenly. (By the way, the picture isn't of my ginger crunch; mine never manages to stay together so perfectly.)

Ginger crunch

Ingredients for base

• 125 g softened butter
• ½ cup sugar
• 1 ½ cups plain flour
• 1 tsp baking powder
• 1 tsp ground ginger

Ingredients for icing

• 160 g butter
• 1 cup icing sugar
• 4 tablespoons golden syrup
• 5 tsp ground ginger
• 1 cup icing sugar

Method for base

1. Cream butter and sugar until light and fluffy.
2. Add flour, baking powder, ginger and stir. Make sure it holds its shape.
3. Press into tin.
4. Bake at 190°C for 25 mins or until light brown.

Method for icing

1. Put all ingredients into a saucepan, stirring constantly.
2. Take off heat and add one further cup of icing sugar and beat.
3. Pour over warm base and spread evenly.
4. Leave to cool and slice when cold.