Ginger Crunch

Ingredients

• 175g butter
• 3/4 cup sugar
• 1 1/2 tsp Gregg's Ground Ginger
• 2 cups flour

• Glaze

  • 50g butter
  • 2 Tbsp golden syrup
  • 1 1/2 tsp Gregg's Ground Ginger
  • 1/2 cup icing sugar

Method

Preheat oven to 180°C.

Cream butter and sugar until light and fluffy. Beat in Gregg's Ground Ginger.  Stir in flour and knead in the bowl until smooth.

Press into greased 20cm x 30cm baking tin.

Bake for 20-25 minutes or until golden brown and leave to cool in the baking tin for 15 minutes.

To make the glaze

Heat butter and golden syrup until melted. Cool slightly then stir in Gregg's Ground Ginger and icing sugar.

Turn out base and top with glaze.

Cut into squares while warm.