ginger crunch recipe

This is a favourite of mine from the Edmonds cookbook. I use a powdered ginger that is full of ginger bits and I use about half again the amount of ginger that the recipe requires.

GINGER CRUNCH

• 4 ozs butter
• 4 ozs sugar
• 7 ozs flour
• 1 teaspoon ground ginger
• 1 teaspoon baking powder

Cream butter and sugar, add sifted dry ingredients. Knead well and press into a greased shallow tin.

Bake 20 to 25 minutes at 375 degrees F. Put into a saucepan 2 tablespoons butter, 4 tablespoons icing sugar, 2 teaspoons golden syrup, and 1 teaspoon ground ginger. Heat until melted, then pour over cake while hot, and cut into squares before it gets cold.