Antonia’s Ginger Crunch

Antonia’s Ginger Crunch

Antonia’s Ginger Crunch

Prep Time:1 hour

Cook Time:1 hour



  • 225g plain flour
  • 100g caster sugar
  • 1 teaspoon baking powder
  • 2 teaspoon EQUAGOLD exceptional ground ginger
  • 150g butter, cut into cubes (slighty soften, just so as to manage easily)
  • Ingredients for the Topping
  • 150g butter
  • 4 Tablesppons golden syrup
  • 300g sifted icing suger
2 tablespoons EQUAGOLD exceptional ground ginger (although I am a ginger LOVER so I go over the top and double this with 4 tablespoons-so as to your taste)



180 Oven. Line slice tin with baking paper. For the base: Put all dry 'base' ingredients into a food processor and pulse to mix, add butter and just pulse till it comes together or looks like breadcrumbs (to be honest I do this all with CLEAN hands though! it's much easier and way less dishes!) Bake till a nice brown colour (usually around 20-25mins) COOL BASE COMPLETELY For the icing: Butter and golden syrup in a saucepan on medium heat, melt without boiling. Add icing sugar and ginger and stir on heat for a further 2 1/2 mins. Pour over base!! Now the hardest part...leave to set completely before cutting (or it will ooze everywhere)

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