Recipe 29 - Ginger Crunch Bars

She's a fan of ginger and I like it a lot too. In fact she continually mentions her intention to make that awesome David Lebovitz fresh ginger cake again. I've not chosen that recipe again but I have picked another ginger heavy treat. The recipe is from the Technicolor Kitchen who in turn got it from Donna Hay. We'll make half the amount she did.

Base:
190g plain flour, sifted
1/2 teaspoon baking powder
1 teaspoon ground ginger
110g caster sugar
125g cold unsalted butter, chopped

Ginger icing:
75g unsalted butter, chopped
1/8 cup golden syrup
3/4 tablespoon ground ginger, sifted
115g icing sugar, sifted

Preheat the oven to 180°C / 350°F.

Butter an 8" x 8" pan and line with foil leaving an overhang on two opposite sides. Butter the foil on the inside of pan

Put the flour, baking powder, ginger and sugar in a food processor combine. Then add the butter and process until it resembles breadcrumbs.

Press into the pan.

Bake for around 30-40 minutes or until golden and firm.

Cool.

For the icing:
put the butter, golden syrup and ginger in a saucepan over medium heat ad heat for a couple of minutes or until butter is melted.

Whisk in the icing sugar.

Pour over the base and refrigerate for 1 hour.

Lift out of the pan and cut into bars.