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.
225g plain flour
100g caster sugar
2 tsps. ground ginger
1 tsp.baking powder
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
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
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