
Homecoming Ginger Crunch
Here’s a treat for Jack as he’s out of MIQ!
Ginger sesame crunch
Makes 16-20 squares
135g butter, softened
½ cup sugar
2 tbsps brown sugar
1 ½ cups plain flour
1 tsp baking powder
4 tbsps sesame seeds
1 tsp ground ginger
Icing
75g butter
1 tbsps golden sugar
1 cup icing sugar, sifted
5 tsps ground ginger
- Heat oven to 190 C. Line a swiss roll tin with baking paper.
- To make the base, cream the butter and sugars until light and fluffy. Add dry ingredients and mix to a stiff dough. Press dough into prepared tin. Bake for 20-25 minutes until golden brown.
- Make icing by melting butter and golden syrup together. Stir in icing sugar and ground ginger and stir to combine.
- Pour icing over hot slice and encourage it to spread evenly.
- Slice when cool and eat!