GINGER CRUNCH
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125g butter, soft
1/2 cup sugar
1 1/2 cups SR Flour
1 teaspoon baking powder
1 teaspoon ground ginger
GINGER ICING:
75g butter
3/4 cup icing sugar
2 tablespoons golden syrup
3 teaspoons ground ginger
* Cream butter & sugar till light & fluffy
* Sift flour, baking powder & ginger
* Mix into creamed mixture
* Turn dough onto lightly floured board. Knead well
* Press into 20x30cm tin
* Bake at 190c 20-25 mins until light brown
* Pour hot ginger icing over base while hot
ICING: Melt ingredients & stir together
Makes 24
