Recipe - Ginger Crunch

125 g Butter; 4 oz, One half cup
125 g Sugar; 4 oz, One half cup
200 g Flour; 7 oz, 1 Three fourths cups
1 teaspoon Ground ginger
1 teaspoon Baking powder

ICING
25 g Butter; 1 oz, 2 tbsp
2 teaspoon Ground ginger
125 g Golden syrup; 4 oz, 1 cup
1 tablespoon Water
125 g Icing sugar

From: MarkandSue@highland.cix.co.uk (Mark and Sue Thomas)

BASE: Cut butter into cubes and put in food processor with rest of
ingredients. Whizz until chopped in. Grease or line a swiss roll tin and
tip in the mixture. Spread it out and flatten it a bit. Bake at 190 C, 375
F for about 20 minutes or until lightly browned. ICING: Put butter, ginger,
water and syrup into a saucepan or bowl. Warm on stove or microwave to
melt, but not boil, the ingredients. Sift the icing sugar and stir in with
wooden spoon or fork. Beat until smooth. Pour over the base while they are
both still hot.

NOTES : 125 g of syrup is 2 dollops from a big metal serving tablespoon
(not the small measuring tablespoon). US note:Icing sugar is powdered
sugar, golden syrup is like light corn syrup.
Recipe by: Adapted from Edmonds Cookery Book

Posted to recipeludigest by jeryder@juno.com on Mar 17, 1998