OK so this is not a picture of a plate of cookies but wouldn't you just love to eat them all up? These cuties were temporary residents at the SPCA where I volunteer for a few hours on the weekend.
Ginger Crunch
Adapted from a Simon and Alison Holst recipe and a recipe from Quick and Easy Slices by Robyn Martin
Ingredients
Base:
150g/5 ounces butter
1/2 cup sugar
1 tsp baking powder
1 1/2 cups plain flour
2 teaspooons ground ginger
Icing:
100g/4 tablespoons tablespoons butter
2 tsp ground ginger
2 tablespoons golden syrup (if you can't get golden syrup, maple syrup *might* work)
1 cup icing sugar
Finely chopped crystallised ginger (optional)
Method
Preheat your oven to 180 degrees C/250 F
Place all base ingredients in a food processor and process until the mixture is the texture of coarse breadcrumbs OR melt butter and add the rest of the base ingredients and mix until blended (my favourite lazy method)
Press mixture into a lined pan 20cm/8in square or larger if you like a thinner base
Bake for about 20 minutes or until evenly and lightly browned
While the base cooks make the icing
Measure butter, ginger, golden syrup and water into a pot or microwave bowl
Heat, without boiling, until melted
Take off the heat and sift in the icing sugar and beat until smooth
When the base is cooked pour the icing mixture over the warm base
Sprinkle with chopped ginger if desired
Leave to cool and set
Do not take from the pan until it has cooled completely
