Pistachio ginger crunch
Photo by Babiche Martens
Makes 24 small squares
- Preheat oven to 180C. Grease a 20cm x 30cm slice tin. Cream butter and sugar together until pale.
- Lightly mix in flour and ginger, turn out onto the bench and knead lightly. Press into the tin and bake for 20 minutes.
- Melt icing ingredients except the crystallised ginger, pour over the base. When cool cut into squares and top with slices of ginger.