Ginger Crunch Bars

For the base
225g (8oz) all-purpose flour
100g (3 1/2oz) caster sugar
1 tsp baking powder
2 tsp ground ginger
150g (5 1/2oz) butter, cubed

For the icing
150g (5 1/2oz) butter ( Canna Butter Recommended )
60ml (2fl oz / 4 Tbsp) golden syrup*
300g (10 1/2oz) icing/confectioners sugar, sifted
1 1/2 – 2 Tbsp ground ginger
5/6 cubes of candied crystallised ginger, chopped finely (optional)**

Pre-heat the oven to 180C/350F and line/grease an 8 inch square tin***
For the base:
Whizz together the flour, sugar, baking powder and ginger in a food processor until well mixed
Add in the cubed butter and process until the mixture resembles fine breadcrumbs (can also use a pastry cutter)
Pour the crumbly mix into the tin and press it down hard and evenly
using the back of a spoon and/or your fingers,
making sure you press into the corners
Bake for 25-30 minutes until lightly golden****
Leave to cool completely

For the icing:
Put the butter and golden syrup in a medium saucepan and heat gently until just
melted Add the sifted icing sugar and ginger, cook for a further 1-2 minutes stirring
constantly until smooth. Remove from the heat and pour over the cooled base
Sprinkle over candied ginger if using and press them in very lightly with your fingers
Put in the refrigerator for an hour or so to set
Remove from the tin and cut into whatever size pieces you fancy ­čÖé
I stored them in, and served straight from, the refrigerator

They are quite sweet so I might see if I can knock back the sugar content a bit or make less icing next time, they are still yummy of course but if you don’t have a very sweet tooth I would maybe try and alter it slightly

*In this similar recipe the golden syrup is substituted with corn syrup, so it is possible if you cannot obtain golden syrup but I think the flavour it provides would be missed
**You could also put the candied ginger into the base mixture if you didn’t want it on top. If so just stir it into the crumbles before pressing it into the pan
***The original recipe calls for a 7 x 10 3/4 inch tin which is slightly larger, so if you would rather a little thinner bars than mine then go with the original ­čÖé
****Original says 20-25 minutes, at 20 minutes it was nowhere near ready.
Mine baked for around 27 minutes


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