Amanda Laird: Pistachio ginger crunch

Pistachio ginger crunch. Picture / Babiche Martens

Makes 24 small squares

125g butter
1/2 cup white sugar
2 cups self-raising flour
2 tsp ground ginger

Icing

50g butter
1 cup icing sugar
1/2 cup toasted pistachio nuts, roughly chopped
4 tsp ground ginger
2 Tbsp golden syrup
Crystallised ginger, thinly sliced for garnish

1. Preheat oven to 180C. Grease a 20cm x 30cm slice tin. Cream butter and sugar together until pale. Lightly mix in flour and ginger, turn out onto the bench and knead lightly. Press into the tin and bake for 20 minutes.

2. Melt icing ingredients except the crystallised ginger, pour over the base. When cool cut into squares and top with slices of ginger.