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Ginger Crunch (New Zealand)

1/2 cup (125 ml) butter
3/4 cup (188 ml) granulated sugar
2 cups (500 ml) minus 1 tablespoon (15 ml) flour
1 teaspoon (5ml) ground ginger
1 teaspoon (5 ml) baking powder

Topping
2 tablespoons (30 ml) butter
4 tablespoons (60 ml) confectioners' sugar
2 teaspoons (10 ml) golden syrup
1 teaspoon (5 ml) ground ginger

Preheat oven to 375 degrees F.

Cream together the butter and sugar.

Sift together the flour, ginger and baking powder. Add to the creamed mixture and knead well. Turn into a buttered 8-inch square cake pan. Bake until the cake tests done, 20 to 25 minutes.

Place the 2 tablespoons butter in a small saucepan with the powdered sugar, golden syrup and ginger. Heat and stir until the butter is melted. Pour the mixture over the cake while it is still hot. Cut the cake into bars about 2 1/2 inches square before it is cold.

Yields 9 cookies.

NOTE: Golden syrup is available at upscale markets and British specialty stores.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
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