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.
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.
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