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Ginger Crunch

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

6oz butter
4oz sugar
10 1/2oz flour
1 1/2 t ground ginger
1 1/2 t baking powder
TOPPING:
2oz butter
4oz icing sugar
4 t golden syrup
2 t ground ginger

Cream butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin. Bake for 20 to 25 minutes at 190C.
TOPPING:
Heat all ingredients in a pot until melted. Pour over cake when hot, and cut into squares before it gets cold.

Source: Modified Edmonds recipe, page 38 1978 ed.

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