Old-School Ginger Crunch

Base

1 cup flour
1 tsp baking powder
1 tsp ground ginger
100g cold butter
1/3 cup sugar

Mix dry ingredients. Rub in butter until crumbly. Press into lined slice tin. Bake at 180°C (350°F) for 15–20 mins until golden.

Brittle Topping

3/4 cup sugar
2 tbsp golden syrup
2 tbsp water
1 tbsp ground ginger (more if desired)
10g butter (optional)

Combine sugar, syrup, water, and ginger in saucepan. Heat gently to dissolve sugar, then boil without stirring until it reaches hard crack stage (295–310°F / 146–154°C).

Optionally stir in butter off-heat. Pour carefully over baked base. Score while warm if clean cuts are needed.

Notes

• Do not use moldy ginger.
• For extra heat, add a pinch of cayenne or infuse fresh ginger into the water.
• Keep molten sugar safety in mind!