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Ginger Crunch with Roasted Pistachios


With Natalie Oldfield from the Dulcie May Kitchen

 

Time:  30mins            

Cost: 72c per serve

Serves: 12 pieces

 

Base:

125g butter, softened

½  cup white sugar

1 ½  cups self raising flour

1 teaspoon ground ginger

 

Method:

Preheat oven to 180C. Grease and line a 20 x 30cm slice tin.

Cream butter and sugar together until light and fluffy.  Sift flour, baking powder and ginger together. 

Mix into creamed mixture. Press mixture into slice tin and bake for for 20 minutes.

Ice base while still hot.

 

Icing:

170g butter

2 cups icing sugar

2 tablespoons golden syrup

3 teaspoons ground ginger

¾ roasted pistachios, roughly chopped

 

Method:

Melt butter and golden syrup with ground ginger.  Sift in icing sugar and mix well.

Sprinkle toasted pistachios on top.

Once cooled cut into desired size

 

NB: To roast nuts – place in a tray and bake in the oven for 20mins on 160degrees

 

 


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