Pistachio ginger crunch
( MAKES 24 small squares )
Photo by Babiche Martens
Ingredients
Icing
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.
http://www.bite.co.nz/recipe/803/Pistachio-ginger-crunch/
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