Ginger Crunch Bar

Name: Ginger Crunch Bar
Yield: Makes 16 slices
Ingredients: 1/2 cup unsalted butter, softened, chopped; 1/2 cup superfine sugar; 1 teaspoon natural vanilla extract; 1 1/3 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon baking powder; 1/4 cup chopped crystallized ginger; 2 1/2 tablespoons unsalted butter; 1 1/2 tablespoons golden syrup or dark corn syrup; 2 teaspoons ground ginger; 3/4 cup confectioners' sugar

By Jane Lawson

January 7, 2009

Mature ginger is used for drying and grinding, as its flavor is more intense. The skin of the rhizome is removed and the flesh is sun- or machine-dried and then ground to a powder.

Note

Ginger crunch bar will keep refrigerated in an airtight container for up to 8 days.

Recipe notes

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