Pistachio ginger crunch
( SERVES 24 )
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|1 cup||Icing sugar|
|½ cup||Pistachio nuts, (toasted and roughly chopped)|
|4 tsp||Ground ginger|
|2 tbsp||Golden syrup|
|1||Crystallised ginger, (thinly sliced to garnish)|
- 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.