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 

1. Heat oven to 190 C. Line a swiss roll tin with baking paper.  
2. 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. 
3. Make icing by melting butter and golden syrup together. Stir in icing sugar and ground ginger and stir to combine.  
4. Pour icing over hot slice and encourage it to spread evenly.  
5. Slice when cool and eat!