Pistachio ginger crunch
Makes 24 small squares
Ingredients
| 125 g | Butter |
| ½ cup | White sugar |
| 2 cups | Self raising flour |
| 2 tsp | Ground ginger |
Icing
| 50 g | Butter |
| 1 cup | Icing sugar |
| ½ cup | Pistachio nuts, (toasted and roughly chopped) |
| 2 Tbsp | Golden syrup |
| 4 tsp | Ground ginger |
| 1 | Crystallised ginger, (thinly sliced to garnish) |
Directions
- 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.
Wine match by Brancott Estate
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