Crunchy ginger crunch

“My Coeliac sister said she tried your crunchy ginger crunch and that it was life changing.” 

So there you have it: cake that may change your life (or maybe just your afternoon). Better try it and see.

Crunchy ginger crunch

 

For the base:

160g butter 

150g brown sugar 

160g fine polenta 

160g gluten-free flour 

1 teaspoon baking powder (check that it’s gluten-free)

2 heaped tablespoons ground ginger 

a pinch of salt 

Melt the butter and add dry ingredients. Mix to combine and put into lined baking tray. Bake at 180°C for 15 – 20 minutes until golden brown.

For the icing:

2 teaspoons golden syrup 

75g butter 

160g icing sugar 

2 tablespoons ground ginger 

Melt together the golden syrup and butter.  Sift in the icing sugar and ground ginger and mix until smooth.

For the topping:

½ cup crystallised ginger, chopped

½ cup pistachios, toasted and chopped

sea salt

Pour icing onto the base while the icing is still hot. Sprinkle over chopped ginger and nuts and finish with a light sprinkle of sea salt. 

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