Performance
Sylvie Haisman is a writer and performer who lives in a one-room hut at Paekakariki Beach in New Zealand.
When she’s not writing or performing, Sylvie enjoys many things including: contact improvisation dance, jewellery-making, reading and ginger crunch.
Ginger crunch
240g butter
240g sugar
3 cups flour
2 teaspoons ground ginger
2 teaspoons baking powder
Cream butter and sugar, add sifted dry ingredients. Knead well and press into greased shallow tin. Bake 20-25 minutes at 190°C, then let cool.
Put in saucepan 120g butter, 240g icing sugar, 2 tablespoons golden syrup and 4 teaspoons of ground ginger. Melt and pour over crunch.
Kelly Josephs on this recipe: "It tasted really brilliant, and it made heaps!"
Contact Sylvie:
sylvie@sylviehaisman.com