TT : Mecca Ginger Crunch
July 22nd, 2008 at 6:06am |
Mecca (Deli) Ginger Crunch
Base:
1 ½ c flour
1 c each: coconut, sugar
2 tsp BP
125g butter
1 ½ T golden syrup
Pre-heat oven to 180 deg. C
Mix flour, coconut, sugar, and baking powder.
Melt [in m/wave ok] butter and golden syrup and add to dry ingredients. Combine well.
Spread evenly in 30×21 cm swiss roll tin and bake 15-20 minutes [less if fanbake]
Icing:
75g butter
2 T golden syrup
1 ½ T ground ginger
3-4+ T icing sugar
Melt butter, golden syrup, and ginger.
Beat in the icing sugar [fast hand whisk ok].
Ice the cooled biscuit base and cut into squares.
[I take uncut ‘biscuit’ base out of the tray and chop with cleaver on a chopping mat.]
Store in airtight container.
Posted in 2 Tummy Tuesday, NZ
