Pistachio ginger crunch

Babiche Martens

Ingredients

125 g	Butter
½ cup	White sugar
2 cups	Self raising flour
2 tsp	Ground ginger (Main)

Icing

50 g	Butter
1 cup	Icing sugar
½ cup	Pistachio nuts, toasted and roughly chopped (Main)
4 tsp	Ground ginger
2 Tbsp	Golden syrup
2 Tbsp	Crystallised ginger, sliced, to garnish

Directions

1. Preheat oven to 180C.
2. Grease a 20cm x 30cm slice tin.
3. Cream butter and sugar together until pale.
4. Lightly mix in flour and ginger, turn out onto the bench and knead lightly. Press into the tin and bake for 20 minutes.
5. Melt icing ingredients except the crystallised ginger, pour over the base. When cool cut into squares and top with slices of ginger.