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Homecoming Ginger Crunch Â
Here’s a treat for Jack as he’s out of MIQ!Â
Ginger sesame crunch Â
Makes 16-20 squaresÂ
135g butter, softenedÂ
½ cup sugar Â
2 tbsps brown sugar Â
1 ½ cups plain flour Â
1 tsp baking powderÂ
4 tbsps sesame seedsÂ
1 tsp ground ginger Â
Icing Â
75g butter Â
1 tbsps golden sugar Â
1 cup icing sugar, sifted  Â
5 tsps ground gingerÂ
- Heat oven to 190 C. Line a swiss roll tin with baking paper. Â
- 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.Â
- Make icing by melting butter and golden syrup together. Stir in icing sugar and ground ginger and stir to combine. Â
- Pour icing over hot slice and encourage it to spread evenly. Â
- Slice when cool and eat!  Â
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