Lucas’ Mum’s Ginger Crunch

Cook time 1 hour + cooling

Ingredients

250g butter, room temperature

250g castor sugar

410g Lighthouse Biscuit, Pastry & Cake Plain Flour

3 teaspoons ground ginger

2 teaspoons baking powder

1-2 tsp cold water (if mixture needs to stick together more)

Icing

115g butter

2 tablespoons golden syrup

125g icing sugar

5 teaspoons ground ginger

Lucas’ Mum’s Ginger Crunch

Method

Heat the oven to 180 C.

Grease a large shallow rectangular slice tin 31cm x 21cm.

Cream the butter and sugar and then add the sifted flour, ginger and baking powder. With the back of a spoon press the mixture evenly into the tin and bake for 20-25 minutes. Allow to cool.

For the icing, melt all the ingredients in a pot till smooth.

When the biscuit base is cooked and cooled, pour the icing over it and set in the fridge. Once the slice has cooled and set, cut into squares.