Ginger Crunch

Method

1. 1

   Preheat oven to 180 degrees.

2. 2

   Grease and line a 25cm x 20cm baking tin.

3. 3

   Cream the butter and sugar until pale. Sift in the dry ingredients and mix until combined. Press evenly into the lined tin. Bake for 20-25 minutes until the base is firm to touch. Remove from oven, smooth out the edges with the back of a spoon, and keep warm while you get the icing ready.

4. 4

   Icing: Heat all the ingredients in a small saucepan. Stir until melted and combined. Pour the icing over the warm base and spread out even. I like to cut the ginger crunch while in the baking tin, just before the icing is fully set. Use a warm wet knife to do this.