Ginger Crunch

Potted Prawns
Potted Prawns

With ginger fudge topping on a crumbly shortbread base, these little morsels are absolutely wicked in every sense of the word. Sweet and moreish, they are wonderful with a cup of coffee, at the end of a meal, with a cup of tea, or any time that takes your fancy. They keep well in a tin, but I have to freeze them because I don't have the self discipline to resist eating them. The recipe is from New Zealand. 

Ingredients

Shortbread base:


  • 225g plain flour

  • 100g caster sugar

  • 2 tsps. ground ginger

  • 1 tsp.baking powder

  • 150g butter


Ginger Fudge Topping:


  • 150g butter (block)

  • 100g golden syrup

  • 300g icing sugar

  • 2 tbsps.(generously) ground ginger


Baking tray 9x13"/23x33cm,  lined with baking parchment


Oven 180c

Method

  • Put all the ingredients for the shortbread base into a bowl and rub together with your fingers until the mixture looks like breadcrumbs, or alternatively whizz everything together briefly in a food processor


  • Press the crumbly mixture into the lined baking tray


  • Bake in the oven set at 180c/160c fan for 15-20 minutes, or until golden


  • Meanwhile, melt the butter and syrup together in a pan set on a moderate heat


  • Stir in the ground ginger and icing sugar and bring up to simmering, stirring all the time. Simmer for a minute or so, still stirring, until everything is silky smooth


  • Pour the warm topping over the hot base and leave in a cool place to set.


  • Cut into small pieces

Helpful Hints

Be sure to pour the topping onto the base whilst both are still hot.

Some recipes suggest cutting this up with a hot knife - don't, the heat of the knife melts the topping slightly, making it sticky