Ginger crunch is one of the best in my book but it has to have a topping with plenty of ginger and thick enough for your teeth to sink into on top of a base with just enough crunch. A handful of oats and some roasted almonds added to the base makes for a satisfying outcome. Makes 24
Base
| 150 g | Butter |
| 2 Tbsp | Golden syrup |
| ¾ cup | White sugar |
| 1 Tbsp | Crystallised ginger, finely chopped (Main) |
| 1 cup | Rolled oats |
| ½ cup | Almonds, (roasted and chopped) |
| ¾ cup | Self raising flour |
| ½ cup | Desiccated coconut |
Topping
| 100 g | Butter |
| 4 tsp | Ground ginger (Main) |
| 5 Tbsp | Golden syrup |
| 2 cups | Icing sugar, (sifted) |
| 1 small handful | Crystallised ginger, or stem ginger, thinly sliced, for top (Main) |
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Directions
- Preheat oven to 180C. Line a 20 x 30cm slice tin with baking paper.
- To make the base, melt the golden syrup, butter, sugar and ginger together in a saucepan. Add the other ingredients, stir well then press into the tin. Bake for 20 minutes or until golden.
- To make the topping, melt the butter, ground ginger, golden syrup and icing sugar together in a saucepan.
- Beat well then pour over the base. Top with slices of ginger and chill until firm before cutting into pieces with a hot knife.
