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Reviews
135
What did you think of this recipe?
Jo
I think this was delightful. I give a five star rating
5
Ace
I accidentally added 1 tsp of Cinnamon (I added 2 tsp of ginger as well) into the sauce, but honestly, it was really good, it made it slightly sweeter and balanced instead of being overpowered with ginger, whilst still tasting like ginger crunch.
4
Sammy
Delicious and not too sweet!
5
alexia
amazing
5
1518052907
The best so good
5
1592779658
:-)
5
Sir luncho
Sus, but delicious
5
mike oxsmall
moui delcios
5
Lanijane Tuhoro
Easy peasy and absolutely mouthwatering. Love this old recipe.
5
Unknown
Absolutely my family's favourite. Agree with the others regarding increasing the icing sugar.
Preheat oven to 190°C conventional. Grease an 18cm x 28cm slice tin and line with baking paper.
Cream Tararua Butter and Chelsea White Sugar until light and fluffy. Sift Edmonds Standard Grade Flour, Edmonds Baking Powder and ginger into creamed mixture and mix well (dough will be quite crumbly).
Press dough into prepared tin. Bake for 20-25 minutes, or until light brown.
Pour ginger icing over base while hot. Allow to cool a little, then slice into squares while still warm.
Ginger Icing In a small saucepan on medium-low, combine Tararua Butter, Chelsea Icing Sugar, Chelsea Golden Syrup and ginger. Heat until butter is melted and mixture is smooth, stirring constantly.
I think this was delightful. I give a five star rating
5
Ace
I accidentally added 1 tsp of Cinnamon (I added 2 tsp of ginger as well) into the sauce, but honestly, it was really good, it made it slightly sweeter and balanced instead of being overpowered with ginger, whilst still tasting like ginger crunch.
4
Sammy
Delicious and not too sweet!
5
alexia
amazing
5
1518052907
The best so good
5
1592779658
:-)
5
Sir luncho
Sus, but delicious
5
mike oxsmall
moui delcios
5
Lanijane Tuhoro
Easy peasy and absolutely mouthwatering. Love this old recipe.
5
Unknown
Absolutely my family's favourite. Agree with the others regarding increasing the icing sugar.