Ginger Crunch

The combination of maternity and gardening leave in the Lloyd household has resulted in a lot of cake being consumed.  It has been nice to try some different things, as well as the old favourites.  I couldn't get a good picture of this, and next time I might make half quantities, although it keeps well.  The recipe comes from Good Food magazine, but I can't find it online.

Shortbread
280g plain flour
125g caster sugar
1 tsp baking powder
2 tsp ground ginger
180g cold butter, cubed

Ginger topping
180g butter
100g golden syrup
375g icing sugar
2 tsp ground ginger

Heat oven to 160C fan.  Line the base of a 24x34cm baking tin with baking parchment and grease the sides (or I used a rubber baking tin which didn't need either).

Put the shortbread ingredients into a food processor and blitz until they look like breadcrumbs.  Press firmly into the tin, using a spatula to level out.  Bake for 20 mins, until golden brown.  Allow to cool.

For the topping, put the butter and syrup in a pan and melt on a low heat.  Add to the icing sugar and ginger, and beat with an electric mixer until thick and fudgy-looking.

Pour over the shortbread and spread with a spatula.  Allow to cool before cutting into bars.