Chisel Cafe's Ginger Crunch
Base
125g butter
125g sugar
200g flour
1 tsp ground ginger
1 tsp baking powder
1 tsp peeled and grated FRESH ginger
1 Cream butter and sugar, add 1 tsp of grated ginger to mixture and beat well.
2 Add sifted dry ingredients and mix.
3 Knead and press the mixture into a sponge roll tin (18cm x 30cm), greased and lined with baking paper. Bake base in oven at 180degC for 20min.
Topping
75g butter
1 Tbsp golden syrup
3 tsp of grated ginger
1 cup icing sugar
2 tsp of ground ginger
1 Melt butter, syrup and grated ginger in a pot.
2 Sift in icing sugar and ground ginger and stir.
3 Stand base for 2min after it comes out of oven then pour over the topping.
4 Leave to set. Cut into squares or fingers when almost cold.
Requested by Doreen McKay, of Balclutha.
This recipe comes from Chisel Cafe in Tapanui.
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, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
