Shaker Gourmet: Ginger Crunch

The recipe this week comes from Shaker bekitty! She noted that "it's a traditional New Zealand favourite."

Ginger Crunch Recipe (Adapted from "Ladies, a Plate" by Alexa Johnston, Penguin 2008)
Ingredients:

For the Base:

4oz (115g) sugar
7oz (200g) flour
1 tsp ground ginger
1/2 tsp baking powder
4oz (115g) butter

For the Icing:

2oz (55g) butter
1 tbsp golden syrup (sugar cane syrup - light molasses would also work here)
2 tsp ground ginger
2 oz (55g) icing (powdered) sugar

Preheat the oven to 350F/180C and line a shallow 12 x 8 in / 30 x 21 cm tin with baking paper, or grease it lightly.

Mixing and Baking:

1.) Put the dry ingredients into a large mixing bowl, and mix them together. then rub in the butter until the mixture forms fine crumbs.

2.) Pour the crumbs into the prepared tin, spread them out evenly, and press down firmly with your fingers to compact them slightly. They will stick together properly as they bake.

3.) Bake for 20-25 minutes until the mixture is a pale golden brown.

Finishing:

1.) While the base is coooking, put the butter, golden syrup and ginger into a saucepan and heat gently, stirring. When they are melted and combined, tip in the sifted icing sugar and mix to a fairly runny consistency.

2.) Remove the base from the oven and immediately pour on the icing, spreading it evenly over the surface with a spatula.

3.) Cut the mixture into fingers and leave to cool, then break it apart along the cuts and store airtight. Makes about 32 fingers.

If you have a Whole Foods nearby, I've found golden syrup there in the past!

If you'd like to participate in Shaker Gourmet, email me at: shakergourmet (at) gmail.com