Ginger Crunch

Title:
Ginger Crunch

Yield:
18 Servings

Categories:
Biscuits




Ingredients:





   125 g  Butter; 4 oz, 1/2 cup


   125 g  Sugar; 4 oz, 1/2 cup


   200 g  Flour; 7 oz, 1 3/4 cups


     1 ts Ground ginger


     1 ts Baking powder





-----------------------------------ICING-----------------------------------


    25 g  Butter; 1 oz, 2 tbsp


     2 ts Ground ginger


   125 g  Golden syrup; 4 oz, 1 cup


     1 tb 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 recipelu-digest by jeryder@juno.com on Mar 17, 1998