Easy to make and warming on these chill Autumn days – Ginger crunch is a perfect tasty treat when you need a little pick-me-up.
And slickes of it are perfect with a piping hot cup of tea on foggy days – we’ve got a few of those coming up so I expect to make this dish often.
If you want a thicker base, just double the recipe.
It’s so good having cake tins full of home baking!
Ginger, 1 tsp, heaped
Baking powder, 1 tsp, heaped
Preheat oven to 180°C
- Warm the butter and in a large bowl cream with the sugar, using a fork
- Add the flour, ginger and baking powder and mix together well. You can use your hands
- Smooth into a lightly greased tray, press into corners
Bake for about 20 minutes, or until it looks nice and golden.
120g icing sugar
Golden syrup, 5 tsps
Ginger, 3 tsps, heaped
- Put the butter into a small pan and melt over a low heat
- Add all the other ingredients and stir together until it is very well mixed indeed
- Pour over the ginger crunch base and spread out to the corners with a spatula. Add some crystallised ginger if you wish. Leave to set.
For more delish baking ideas to fill those cake tins and tummies, have a look at baking lemon teabread.