Who doesn’t love ginger crunch? I’ve taken the beloved Edmonds version and flipped it on it’s head. I’ve doubled the topping, upped the base, substituted honey for golden syrup and sprinkled with sea salt. Yum! x
185g butter, softened
3/4 cup sugar
2 1/4 cups Edmonds standard flour
1.5 tsp Edmonds baking powder
2 tsp ground ginger
GINGER ICING:
150g butter
1.5 cups icing sugar
4 Tbsp runny honey
2 tbsp ground ginger
Sea salt for sprinkling (optional)
Preheat the oven to 190˚C. Lightly grease a 20cm x 30cm shallow tin and line the base and two sides with baking paper.
Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough out onto a lightly floured board. Knead well.
Press dough into prepared tin.
Bake for 20-25 minutes or until light brown.
While the base is cooking make the icing. In a small saucepan combine butter, icing sugar, honey and ginger. Heat until butter is melted, stirring constantly.
Pour hot Ginger Icing over the hot base. Cut into fingers immediately and leave to cool in the tin on a wire rack, then break apart along the cuts.
When completely cool, sprinkle with sea salt
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