Ginger Crunch

I love this stuff but had never had it until I came to NZ.  My piece has to be more filling to base if I'm going to think it's any good, and the base shouldn't taste chalky.  I've looked for a good recipe with the right base to filling ratio for a long time...and I still hadn't found it...until now...thanks to some doubling and adding on my part.

 

 

Ginger Crunch:

 

For the Base

1 1/2 cups plain flour
1 tsp baking powder
1 tsp ground ginger
½ cup sugar
155g unsalted butter cut into cubes
 

Place all of the ingredients into a food processor and mix until fine bread crumb stage.  Press this into a lined and greased dish and bake at 180C for 25-30 minutes.  Allow to cool to room temperature.

 

 

For the topping:

300g unsalted butter
½ cup golden syrup/dark corn syrup
4 cups icing/powdered sugar
3 tablespoons ground ginger
Chopped crystallised ginger

 

Melt the butter and golden syrup in a pot and bring to a boil on medium heat (must be at a boil if you want the cornstarch in the icing sugar to activate!).  Whisk in the icing sugar and ground ginger.  Mix well! Get rid of any lumps. Bring back up to a boil and cook for a further minute. 

 

 

 

 

 Pour over the cooked base and scatter on the crystallised ginger.  Allow to cool to room temperature (at least an hour)

 

Once cooled, slice into desired size pieces and enjoy with a cuppa!!!