Ginger Crunch

Ingredients

125g butter, softened
1/2 cup CSR White Sugar
1 1/2 cups Champion standard grade flour
1 teaspoon Edmonds baking power
1 teaspoon ground ginger
Ginger Icing
75g butter
1 cup CSR Icing Sugar
2 tablespoons CSR Golden Syrup
3 teaspoons ground ginger

Method

Preheat oven to 190*C.
Cream butter and sugar until light and fluffy. Sift flour, baking powder and ginger together. Mix into creamed mixture. Turn dough onto a lightly floured board. Knead well. Press dough into a greased 20 x 30 cm sponge roll tin. Bake for 20 – 25 minutes or until light brown. Pour ginger icing over base while hot and cut into squares before it gets cold.
Ginger Icing
In a small saucepan combine butter, icing sugar, golden syrup and ginger. Heat until butter is melted, stirring constantly.
Makes: 24 pieces

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

White Sugar

Ingredients: cane sugar

Here's one we all know and love! The uniform size of the sugar crystals gives you a regular texture and consistency, making it the perfect ingredient for baking and sweets.

Pure Icing Sugar

Ingredients: cane sugar

While no cake would be complete without it, icing sugar can also be used to make goodies such as shortbread, cream fillings, marshmallow, and fondant; anywhere a smooth, soft finished texture is required. CSR Pure Icing Sugar is the perfect icing sugar for all your traditional and decorative special icing needs. As CSR Pure Icing Sugar is 100% natural sugar this ensures the icing has a firm setting quality every time.