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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. 


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


  • 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

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