No 8 - Ginger Crunch

Ginger Crunch

I’ve always associated this square with my father.  I seem to recall that when I was child he called it his favourite.  (He did like ginger and I’ve certainly inherited that from him.)  It might just have been the encouragement a father gives to a child proudly presenting their newly baked offering.  And certainly this is easy enough for a child to make.  I love the contrast of the hard crunchy base and the smooth sweet gingery top.

Have the topping ready for when the base comes of out of the oven and cut it while it’s still warm.  Cold, it will shatter and fall to pieces under knife.  (it definitely passes the motorbike test.)

Ginger Crunch

4 oz butter

4 oz sugar

7 oz flour

1 tsp Baking Powder

1 tsp Ginger

(2 oz chopped preserved ginger)

‘Mix in the usual way’ -  Cream butter and sugar, add the preserved ginger (if using) sift in dry ingredients.  Press the mix into a sponge roll tin, bake at 180^o C for 20-25 minutes.

Topping: Melt together  2 tablespoons of butter, 4 tablespoons icing sugar, 2 tablespoons of golden syrup,  1 tsp ground ginger.

Pour this over the warm base.  Cut while warm.