Ginger Crunch
 
Ingredients

For the base
  • 190g/6.7oz butter, softened
  • ½ cup white sugar
  • 1¼ cups of my gluten free flour mix
  • 1 cup white rice flour
  • 1 teaspoon gluten free baking powder
  • 1 teaspoon ground ginger
For the ginger icing
  • 75g/2.65oz butter
  • 1 cup Icing Sugar
  • 2 tablespoons golden syrup
  • 3 teaspoons ground ginger
Method
For the base
  1. Preheat oven to 180°C/350°F.
  2. Cream butter and sugar until light and fluffy.
  3. Sift the dry ingredients.
  4. Combine the wet and dry ingredients.
  5. Turn dough onto a lightly floured board. Knead well.
  6. Press dough into a greased 20 x 30 cm slice tin.
  7. Bake for about 20 minutes or until light brown.
For the icing
  1. Add everything to a saucepan,
  2. Heat until butter is melted, stirring constantly.
  3. Pour icing over the base while hot and cut into squares before it gets cold or the icing will crack.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/ginger-crunch-gluten-free/