Ginger Crunch

Name: Ginger Crunch
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 48 squares
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon sea salt; 2 teaspoons ground ginger; 1 cup unsalted butter, at room temperature; 3/4 cup granulated sugar; for the ginger icing; 1/2 cup unsalted butter; 1 1/4 cups icing sugar; 1/4 cup golden syrup or 1/4 cup corn syrup; 4 teaspoons ground ginger

Submitted by karenbarnaby

"This gingery New Zealand classic makes a wonderful Christmas treat. The 6 tsp (30 mL) of ginger in this recipe is correct."

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Ready In:: 50mins
Ingredients:: 11
Yields:: 48 squares

ingredients

2 cups all-purpose flour
1 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon sea salt
2 teaspoons ground ginger
1 cup unsalted butter, at room temperature
³⁄₄ cup granulated sugar
for the ginger icing
¹⁄₂ cup unsalted butter
1 ¹⁄₄ cups icing sugar
¹⁄₄ cup golden syrup or 1/4 cup corn syrup
4 teaspoons ground ginger

directions

Heat oven to 350°F (175°C). Butter and line a 9 x 13-inch (22.5 x 32.5 cm) baking pan with parchment paper.
Whisk flour, baking powder, salt and 2 tsp (10 mL) ginger together until combined. In the bowl of the food processor or with a hand mixer, cream butter and sugar until light and fluffy, scraping down the sides of the bowl. Add flour mixture slowly and pulse or mix slowly until a crumbly dough is formed. Transfer to the pan and press out evenly. Bake in centre of oven for 20-25 minutes or until golden brown.
When there’s 5 minutes of time left on the base, combine butter, icing sugar, golden syrup and ginger in a small pot. Over high heat, bring to a full boil, stirring constantly. Spread over the warm base.
While still warm, cut the pastry crosswise into 6 even sections and lengthwise into 8 even sections crosswise. Leave to cool in the pan for 2-3 hours or overnight. Store airtight between wax or parchment paper for 2 weeks. Freeze for longer storage.