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Ginger Crunch

Ginger Crunch recipe, brought to you by MiNDFOOD.

Ginger Crunch

Makes 24

250g butter, softened

¾ cup caster sugar

1 cup self-raising flour

1 cup plain flour

1 tsp ground ginger

2¼ cups pure icing sugar, sifted

80g butter

1 tbsp ground ginger (extra)

¼ cup golden syrup

1 Preheat oven to 180C. Grease and line a 30cm x 20cm (base) lamington pan with baking paper. Using an electric mixer, beat butter and sugar until light and pale. Sift flours and ginger into butter mixture and stir until well combined. Press mixture into base of prepared pan. Prick base with a fork.

2 Bake for 20–25 minutes or until lightly browned.

3 To make ginger icing, put icing sugar, butter, ginger (extra) and golden syrup in a pan. Stir over low heat until butter has melted and all ingredients are well combined. Pour warm icing over cold biscuit base and spread evenly. When icing is set, cut into 24 fingers or squares.

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