Mary's Ginger Crunch (Gluten Free)
Mary's Ginger Crunch Photo: Mary Meachen / Smith the Grocer
Ingredients
Base:
- 175g butter
- 3/4 cup brown sugar
- 2 tbsp golden syrup
- 1 1/2 tsp baking powder
- 1T ground ginger
- 1 cup plain gluten-free flour mix
- 1 cup coconut thread
- 1 ½ cup gluten-free cornflakes
Icing:
- 150g butter
- 1 1/2 cups icing sugar, sifted
- 3 tbsp golden syrup
- 4 tsp ground ginger
- ½ cup chopped pistachios or crystallised ginger
Method
Base: Preheat the oven to 180c and line a 30cm x 20cm slice tin with baking paper.
Melt the butter, brown sugar, and golden syrup in microwave and beat well.
Combine the coconut, cornflakes, flour, baking powder and ginger in a bowl and add with the wet mix. Press the mixture into the tin and bake in the oven for 15 minutes. Remove from the oven and leave to cool.
Icing: Sieve the icing sugar and ground ginger. Melt the golden syrup, butter, and golden syrup in the microwave until almost boiling. Then add to icing sugar mix and beat well until glossy. Sprinkle chopped pistachios or crystallised ginger pieces on top.
