Ginger Crunch

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David Lebovitz


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4 1/2 ounces (9 tablespoons, 125g) unsalted butter, room temperature (it should be very soft)

1/2 cup granulated sugar (100g)

1 1/2 cup (210g) flour

1 teaspoon baking powder

1 1/2 teaspoons ground dried ginger

2 1/2 ounces (5 tablespoons, 75g) butter, salted or unsalted

2 tablespoons golden syrup (see Note)

3/4 cup (90g) powdered sugar

1 tablespoon ground dried ginger

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