Ginger Crunch Bars

I'm going to keep this post short and sweet (for a change!)

I love ginger, all things ginger. Anyone else have a secret crush on Ronald Weasley..? No? Just me then...

If you fancy a bit o' spice in your life then this, my lovely friends, is the post for you. A gorgeously buttery, ginger spiked shortbread base (that Im tempted to just make by itself its so good) is bathed in a coating of sweet spiced icing and sprinkled with the godly stuff that is candied ginger. That's a hellofalota zing right there! It is dangerously addictive so make at your own risk, but there are no calories on weekends, it's a fact. If there was then I would be royally screwed right now, these little blighters just keep happenninngg to make their way into hands..then mouth..then belly. Don't ask me how, it's a mystery. But I'm not complaining

Make these, share these, gain a lot of lovin'

Or just eat them all yourself and be one sugar-highed happy chappy :)

Ginger Crunch Bars

Adapted from Goodtoknow

For the base

225g (8oz) all-purpose flour

100g (3 1/2oz) caster sugar

1 tsp baking powder

2 tsp ground ginger

150g (5 1/2oz) butter, cubed

For the icing

150g (5 1/2oz) butter

60ml (2fl oz / 4 Tbsp) golden syrup*

300g (10 1/2oz) icing/confectioners sugar, sifted

1 1/2 - 2 Tbsp ground ginger

5/6 cubes of candied crystallised ginger, chopped finely (optional)**

Pre-heat the oven to 180C/350F and line/grease an 8 inch square tin***

For the base: whizz together the flour, sugar, baking powder and ginger in a food processor until well mixed

Add in the cubed butter and process until the mixture resembles fine breadcrumbs (can also use a pastry cutter)

Pour the crumbly mix into the tin and press it down hard and evenly using the back of a spoon and/or your fingers, making sure you press into the corners

Bake for 25-30 minutes until lightly golden****

Leave to cool completely

For the icing: put the butter and golden syrup in a medium saucepan and heat gently until just melted

Add the sifted icing sugar and ginger, cook for a further 1-2 minutes stirring constantly until smooth

Remove from the heat and pour over the cooled base

Sprinkle over candied ginger if using and press them in very lightly with your fingers

Put in the refrigerator for an hour or so to set

Remove from the tin and cut into whatever size pieces you fancy :) 

I stored them in, and served straight from, the refrigerator

Notes

They are quite sweet so I might see if I can knock back the sugar content a bit or make less icing next time, they are still yummy of course but if you don't have a very sweet tooth I would maybe try and alter it slightly

*In this similar recipe the golden syrup is substituted with corn syrup, so it is possible if you cannot obtain golden syrup but I think the flavour it provides would be missed

**You could also put the candied ginger into the base mixture if you didn't want it on top. If so just stir it into the crumbles before pressing it into the pan

***The original recipe calls for a 7 x 10 3/4 inch tin which is slightly larger, so if you would rather a little thinner bars than mine then go with the original :)

****Original says 20-25 minutes, at 20 minutes it was nowhere near ready. Mine baked for around 27 minutes

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