Ginger Crunch
- 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
- 75g/2.65oz butter
- 1 cup Icing Sugar
- 2 tablespoons golden syrup
- 3 teaspoons ground ginger
- Preheat oven to 180°C/350°F.
- Cream butter and sugar until light and fluffy.
- Sift the dry ingredients.
- Combine the wet and dry ingredients.
- Turn dough onto a lightly floured board. Knead well.
- Press dough into a greased 20 x 30 cm slice tin.
- Bake for about 20 minutes or until light brown.
- Add everything to a saucepan,
- Heat until butter is melted, stirring constantly.
- 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/
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