A New Zealand classic, these divine little treats are the perfect accompaniment to a great cup of coffee. The crunchy, gingery shortbread base and the smooth ginger fudge topping take no time to throw together, but happily last very well for over a week. They can be cut into squares, fingers or little morsels that you’ll just keep going back to, time and time again.
Ingredients
For the Base
- 8 oz (225 g) plain flour
- 3½ oz (100 g) caster sugar
- 2 tsp ground ginger
- 1 tsp baking powder
- 5 oz (150 g) butter, cut into cubes
For the Topping
- 5 oz (150 g) butter
- 3½ oz (100 g) golden syrup
- 11 oz (300 g) icing sugar
- 2 tbsp ground ginger
How to Make It
- Preheat the oven to 180°C/350°F/Gas 4. Line the tin with baking parchment.
- Place the flour, caster sugar, ginger and baking powder in a food processor and whiz to mix, then add in the butter and whiz again until it almost comes together. Alternatively, rub the butter into the dry ingredients by hand until the mixture resembles coarse breadcrumbs.
- Tip into the prepared baking tin and press to evenly cover the base. Bake for 20 minutes until light golden.
- About 5 minutes before the pastry is ready, place the butter and golden syrup in a saucepan on a medium–high heat and melt together. Add in the icing sugar and the ground ginger and cook for just 1–2 minutes until combined.
- Pour the warm topping over the cooked base just after it comes out of the oven and allow to cool. Cut into slices or small squares to serve.
