Bored and Baking

I've had a hankering for a good hunk of ginger crunch for a while. Auntie Pauline used to do a good crunchy GC, but since then every piece I've come across has looked the part, but has ended up too base-y, not ginger-y enough or just plain disappointing.

During my trawl through the contents of Nana's Recipe Drawer I found this little gem of a recipe that ticked all the boxes.

GINGER CRUNCH
Base:
125g butter
1/4 c sugar
1 tsp baking powder
1 c plain flour
1 tsp ground ginger

Icing:
2 tbsp butter
3 tsp ground ginger
2 rounded tbsp golden syrup
1 tbsp water
2 c icing sugar

• Preheat the oven to 180 degrees C and line an 18x28cm slice tin with baking paper making sure to have enough at the sides so you can pull the slice out when it's cooled.
• For the base: Cut the cold butter into cubes and place in a food processor with the flour, baking powder and ginger. Pulse until the texture of coarse breadcrumbs. Press the crumbly mixture into the slice tin firmly and evenly.
• Bake for about 10 minutes or until evenly and lightly browned. While hot, it will still feel hot. While the base cooks, prepare the icing.
• For the icing: Place the butter, ginger, golden syrup and water in a saucepan and heat without boiling until melted. Take off the heat and stir in sifted icing sugar. Beat until smooth.
• When the base is cooked, take it from the oven and pour the warm icing over the hot base. Spread evenly over the base.
• Leave the slice in the tin to cool and set.
• When it has cooled completely, remove from the tin. Slice into large squares and store in an airtight container. Do not refrigerate!