Ginger crunch slice
2.5 cups plain flour, sifted
1 cup caster sugar
2 tsp ground ginger
1 tsp baking powder
250g cold butter, chopped
1/4 cup golden syrup
1.5 Tbsp ground ginger
1.5 cups icing sugar, sifted
Preheat oven to 180C.
Place flour, sugar, ginger and baking powder in the bowl of a food processor and pulse to combine.
Add butter and process until mixture resembles fine breadcrumbs.
Press into a 20cm x 30cm tin lined with non-stick baking paper.
* Bake for 35-40 minutes or until golden and firm to the touch.
To make the ginger icing, place the butter, golden syrup and ginger in a saucepan over medium heat and cook for 2-3 minutes or until the butter is melted.
Stir through the icing sugar and pour immediately over the slice.
Refrigerate for 1 hour or until the icing is set.
Slice to serve.
* The flour mixture will be quite crumbly when you press it into the tin but it comes together as it cooks and as the butter melts.