Chelsea Ginger Crunch

Step 1

Preheat oven to 190°C.

Step 2

Cream Tararua Butter and Chelsea White Sugar until light and fluffy. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and ginger together. Mix into creamed mixture.

Step 3

Turn dough onto a lightly floured board. Knead well. Press dough into a greased 20 x 30 cm sponge roll tin.

Step 4

Bake for 20 – 25 minutes or until light brown.

Step 5

Pour ginger icing over base while hot and cut into squares before it gets cold.

Step 6

Ginger Icing

Step 7

In a small saucepan combine Tararua Butter, Chelsea Icing Sugar, Chelsea Golden Syrup and ginger. Heat until butter is melted, stirring constantly.

Step 8

Special thanks to the Edmonds Cookery Book for use of this Best Ever recipe