125g butter
¼ cup caster sugar
1 cup flour
1 tsp baking powder
2 tsp ground ginger
Topping
60g butter
2T golden syrup
½ cup icing sugar
1 cup unsalted roasted cashew nuts, roughly chopped
¼ cup glace ginger, chopped finely
Pre-heat oven to 180°C. Line a 20x30cm baking tin with baking paper. Cream butter and sugar, add sifted dry ingredients. Spread mixture over the base of the tin and bake for about 20 minutes until lightly browned. Cool in pan.
Stir butter, icing sugar and golden syrup in a small saucepan over a low heat until butter has melted. Add cashews and ginger and stir. Pour over base and leave to set.
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