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Ginger Crunch

This luscious little bar cookie will feed a crowd, and make them extremely happy in the process! Just the right amount of ginger (that wonderful, heady spice we so adore!) scents both the shortbread cookie base and the creamy, glossy icing. A food processor, a saucepan, and an electric beater do all the work here, so all you shall need to do is cut them into squares and share with family and friends.

Ginger Crunch

For the shortbread base:

10 oz. all-purpose flour (2 cups plus 3 tbs.)
4½ oz. caster sugar (½ cup plus 1 tbs.)
1 tsp. baking powder
2 tsp. ground ginger
13 tbs. cold butter, cubed, plus extra for greasing

For the fudge ginger topping:

13 tbs. butter
3½ oz. golden syrup (¼ cup)
13 oz. confectioner’s sugar (3¼ cups plus 1 tbs.)
2 tsp. ground ginger

Heat the oven to 375°F and grease a 9 x 13″ baking dish.

To make the shortbread, place the flour, sugar, baking powder, and ginger in the food processor. Pulse to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs. (Alternatively, rub everything together with your fingers.)

Press the mixture firmly and levelly into the prepared pan and bake until golden, about 18 minutes. Allow to cool completely on a wire rack.

For the topping, melt the butter and golden syrup over a very low heat. Add the sugar and ginger. Beat the mixture with an electric beater until thick and fudge-like, 2-3 minutes. Spread evenly over the cooled shortbread base with a spatula. Allow the topping to set, then cut into bars.

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