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Takaka Crunch (Ginger)
This is really nice – possibly a little more chewy than crunchy but delicious nonetheless.
Base - 150g butter
- 2 tbsp golden syrup
- ¾ cup brown sugar
- ¾ cup desiccated coconut
- ½ cup slightly crushed gluten-free cornflakes
- 1 ¾ cups (280g) Gluten Free Goodies Cake and Biscuit mix
- 1 ½ tsp Gluten Free Goodies baking powder
- 2 tsp ground ginger
Icing - 60g butter
- 120g icing sugar
- 2 level tbsp golden syrup
- 3 tsp ground ginger
Preheat oven to 180C
For the base:
Put the butter, golden syrup and sugar in a saucepan and melt over low heat. Remove from heat.
Add all dry ingredients and mix thoroughly.
Press into a Swiss roll tin
Bake 15 to 25 minutes and mark into squares while still warm.
For the icing:
Put all ingredients together in a saucepan and melt over low heat.
Stir until melted, then beat until smooth.
While still hot, pour over the warm base.
When completely cold, cut through the icing and separate into squares.
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