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Ginger Crunch Recipe from Three Sisters Bake by Gillian Reith
Ingredients
  • 280g plain flour
  • 125g caster sugar
  • 1 ½ teaspoons baking powder
  • 2 ½ teaspoons ground ginger
  • 180g cold unsalted butter, cubed, plus extra for greasing
  • subheading: FOR THE FUDGY GINGER TOPPING:
  • 180g unsalted butter
  • 100g golden syrup
  • 375g icing sugar
  • 2 ½ teaspoons ground ginger
  • subheading: EQUIPMENT:
  • 24 x 34 cm baking tin
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