Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try making yourself.
Port Royale's ginger crunch
Photo by Jane Dawber.
3 cups flour
1 tsp baking powder
2 tsp ground ginger
1 cup sugar
250g butter, softened
½ cup golden syrup
4 cups icing sugar
2 Tbsp ground ginger
½ cup chopped crystallised ginger
Heat oven to 180degC
To make the base: Combine the flour, baking powder,
ginger, sugar and butter in a food processor.
Press into lined tray and bake for 15 minutes.
For icing: Melt butter and golden syrup together in a
Mix icing sugar and ground ginger into the butter and golden
syrup and simmer for a minute. Pour over the cooked base.
When the icing is half set, press crystallised ginger on to
Requested by Dianne Wild, of Sawyers Bay.
This recipe comes from Victor Daniel, of Port Royal Cafe in
• If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email firstname.lastname@example.org, including
your name, address and a daytime telephone number, and we
will request it.