Ginger crunch

Ingredients

• 1 3/4 cup all purpose flour (plain flour)
• 1 tsp ground ginger
• 1 tsp baking powder
• 9 1/2 tbsp unsalted butter (softened)
• 9 tbsp sugar ((9tbsp = 1/2 cup plus 1 tbsp))
• 6 tbsp unsalted butter
• 1 cup powdered sugar (icing sugar)
• 3 tbsp golden syrup
• 1 tbsp ground ginger

Instructions

1. 1

   Line a 9 x 9 inch (20 x 20cm) baking tin with parchment (can also use a 18x28cm slice pan). You may want to lightly butter under the parchment to help the paper hold in place. Have some paper come up at least two opposite sides to help with taking the slice out once done. Preheat the oven to 375F/190C.

2. 2

   Mix the flour, ginger and baking powder together. Separately, cream together the butter and sugar until smooth - you can use a hand mixer, stand mixer or food processor as you prefer. Add the flour mixture and mix to form an even crumb mixture. You want everything mixed but don't over-mix.

3. 3

   Tip the crumbs into the lined baking tin and press into an even layer with the back of a spatula/spoon or your hands. Make sure the top is as even and flat as possible.

4. 4

   Bake the base for around 20 - 25 minutes until gently brown on top.

5. 5

   Meanwhile, towards the end of the baking time, place all of the icing ingredients in a small saucepan (butter, powdered sugar, golden syrup and ginger). Warm over a medium-low heat to melt the butter and stir regularly to combine everything so that you get a smooth icing. Keep cooking until everything combines well but don't boil.

6. 6

   Once the base has cooked, immediately pour the warm icing over the top while still warm and in the tin. Gently spread to the corners and smooth the top but try to only touch the icing minimally (the more you spread, the more likely you are to make it become uneven when it cools).

7. 7

   Leave to cool and firm up at room temperature for at least an hour. Once the top is firm and dry, use a thin knife to loosen from the sides of the baking tin then use the parchment to help lift it out as a whole block.

8. 8

   Score the top to mark your slices then cut into pieces - I suggest around 16 squares, but you can make larger or smaller as you prefer.