Ingredients for Ginger Crunch
- 170g unsalted butter, softened
- White Sugar
- Plain Flour
- 1 tsp baking powder
- Ground Ginger
- 250g icing sugar
- Golden Syrup
- Crystallized Ginger
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How to Make Ginger Crunch
- Preheat your oven to 180°C (350°F). Grease and flour a 20cm square baking tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and then add the flour, ginger, and baking powder. Mix until just combined.
- Press the mixture evenly into the prepared tin.
- Bake for 15-20 minutes, or until golden brown.
- While the base is baking, prepare the icing: In a medium bowl, beat the butter until soft. Gradually add the icing sugar, ginger, and lemon juice, beating until smooth and creamy.
- Once the biscuit base is cool, spread the icing evenly over the top.
- Decorate with crystallised ginger pieces.
- Refrigerate for at least 30 minutes to allow the icing to set before cutting into squares and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
23g
Carbs
5g
